Beef Stroganoff

 Favorite  Comfort Russian addedNovember 2018

• 1 tablespoon extra-virgin olive oil
• 4 tablespoons unsalted butter
• 1½ pounds beef sirloin steak, ½ inch thick
• 2 cups shiitakes, caps sliced (stems removed and discarded)
• 2 – 3 cloves garlic, minced
• 1 medium Spanish onion, sliced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• (optional) ½ cup dry white wine
• 2 tablespoons Worcestershire sauce
• 2 teaspoons thyme
• (optional) 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons fresh parsley, roughly chopped
• 12 ounces extra-wide egg noodles
• ½ cup sour cream
• Kosher salt and freshly ground black pepper

1. In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side and set side.
2. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Set aside with beef.
3. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and wine. Whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard, Worcestershire sauce, thyme and lemon juice and season with pepper to taste. Set the sauce aside covered.
4. Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
5. Add the beef and any juices, mushrooms, and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.)
6. In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

Tips

• For a different twist, add either 1 tablespoon of tomato paste or 2 tablespoons of grainy mustard.