Beef Stroganoff
Ingredients
- 1.5 lbs beef tenderloin, cut into 1/2-inch thick strips against the grain
- 4 tbsp unsalted butter, divided
- 1 lb cremini mushrooms, sliced 1/4-inch thick
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef stock, low-sodium
- 1/2 cup dry red wine (Pinot Noir or Burgundy)
- 3/4 cup sour cream, room temperature
- 2 tbsp Dijon mustard
- 1.5 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh thyme leaves, divided
- 12 oz egg noodles
Instructions
- Season beef strips aggressively with 1 tsp salt and 1/4 tsp pepper. Heat 2 tbsp butter in a 12-inch skillet over high heat until foaming ceases. Working in two batches to avoid crowding, sear beef 90 seconds per side until deeply browned. Remove and set aside on a plate.
- In the same skillet, add remaining 2 tbsp butter and reduce heat to medium-high. Add sliced mushrooms and cook 5-6 minutes, stirring occasionally, until golden and their liquid has evaporated. Add onions and cook 4 minutes until softened.
- Add minced garlic and tomato paste, stir constantly for 1 minute until fragrant and paste darkens slightly. Deglaze pan with red wine, scraping up browned bits, and simmer 2 minutes to reduce slightly.
- Pour in beef stock and return beef strips to skillet along with accumulated juices. Bring to a gentle simmer, reduce heat to medium-low, and cook uncovered for 8-10 minutes until beef is tender but not overcooked.
- Remove skillet from heat. Whisk sour cream and Dijon mustard together in a small bowl until smooth. Temper by slowly stirring 2 tbsp hot sauce into the sour cream mixture, then stir the entire mixture back into the stroganoff. Season with remaining 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp fresh thyme. Do not boil after adding sour cream.
- While stroganoff cooks, bring a large pot of salted water to rolling boil and cook egg noodles 1 minute under package time for al dente texture. Drain and toss with 1 tbsp butter.
- Divide noodles among four bowls, ladle stroganoff over the top, and garnish with remaining fresh thyme. Serve immediately while sauce is creamy and warm.
Inspired by Amanda Salas’s winning beef stroganoff. This is a plausible recreation, not the chef’s original recipe.