This creamy beef stroganoff recipe is Last Meal Level good. Top Five dish I have ever made. Just complete mouth joy. I’ll fight you for it.
Servings: 8 Cups Calories: 475 Equipment: Frying pan, knives for chopping veggies and slicing steak, large stock pan for pasta, measuring cups and spoons and a whisk.
- 16 oz Beef Top Sirloin quality or better, cut into 1″ chunks. Or 16oz Ground Beef.
- 1 T Olive Oil
- 3 T Butter, salted
- 1/2 C Shallot, diced
- 2 C Mushrooms, (I use inexpensive button), sliced thick.
- 1 clove Garlic, minced
- 2 T all purpose Flour
- 1 C beef broth
- 2 T Worcestershire sauce
- 1 t Dijon Mustard
- 2 T red wine, drinking quality
- 1/2 C Heavy Cream
- 1/2 Sour Cream
- 1/2 t table Salt (for cream sauce)
- 1/2 t black Pepper (for cream sauce)
- 16 oz good quality Egg Noodles
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Begin with your mise en place (prep) work. Prepare the vegetables, chop the meat.
Heat the oil in the large frying/saute pan. Sear the meat til brown on all sides, salt and pepper lightly and set aside. Looking for a nice light char, meat cooked to medium well.
Set water to boil for the egg noodles. Salt it well. Keep an eye, once the water is at a full boil, add the egg noodles and stir to separate for the first minute. Cook according to the directions for the noodles you have chosen. Good quality egg noodles are a large part of the success of this dish.
In the same pan, melt the 3 T butter over medium low. I set my LG stovetop heat to 3. Add the shallot, garlic, mushrooms and red wine, allowing these veggies to cook until soft, approximately five minutes. Once the veggies are soft and reduced in size, add the flour. Stir the flour and allow it to cook with the veggies for about a minute. This cooks the raw flavor out of the flour and improves flavor. Use that whisk to get up all the yummy bits stuck to the pan. Add the beef broth to the pan, whisk and bring the mixture to a boil. Reduce heat to low and add the heavy cream, Worcestershire sauce and the dijon mustard. Whisk yet again to ensure no lumps and to incorporate completely.
Temper the sour cream by stirring in some of the warm gravy you just made to the sour cream, this will warm the sour cream before adding it to the hot mixture. This will prevent curdling of the sour cream. Add the tempered sour cream to the frying pan, whisking as you do so. Add salt and pepper. Taste. Add more salt if needed.
Add the cooked egg noodles to the pan, as well the cooked beef. Toss gently. If the noodles absorb more sauce than expected, add a bit of milk. Serve warm. Die happy.
Bon Appetit!
