Ingredients
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1 ½ pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
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sea salt and freshly ground black pepper
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2 tablespoons all-purpose flour
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1 ½ teaspoons hot paprika
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1 tablespoon neutral oil, such as canola or grapeseed
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5 tablespoons unsalted butter
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½ pound button mushrooms, cleaned and cut into quarters
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2 small shallots, thinly sliced
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12 ounces wide egg noodles
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¼ cup dry white wine
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1 cup heavy cream or crème fraîche
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1 ½ teaspoons Worcestershire sauce
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1 ½ teaspoons Dijon mustard
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garnish
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chopped fresh parsley
Directions
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1
Done
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seasoningLightly salt the beef on all sides and refrigerate until one hour before ready to use. |
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2
Done
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PREPARING DISHBring a large pot of salted water to a boil. |
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3
Done
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Cut the beef against the grain into 1/2-inch slices, pound lightly. |
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4
Done
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Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. |
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5
Done
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Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet. |
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6
Done
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Place a large skillet over high heat and swirl in the oil and 1 tablespoon butter. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. |
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7
Done
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Transfer the seared meat to a rimmed pan (you want to keep accumulated juices). |
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8
Done
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Turn the stove top heat down slightly and add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them, and season with salt and pepper. |
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9
Done
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Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. |
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10
Done
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About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine. |
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11
Done
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While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. |
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12
Done
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Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside. |
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13
Done
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When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. |
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14
Done
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Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. |
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15
Done
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Taste, and adjust the seasonings. |
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16
Done
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to serveServe the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley. |
