Beef Stroganoff - The Most Comforting Cold Weather Dish

Ingredients

• 1.5 lb Flank Steak (Trim excess fat, cut into 2‑inch strips against the grain)
• 1 tsp Kosher Salt (For beef seasoning; additional salt for sauce and noodle water)
• 0.5 tsp Ground Nutmeg (Freshly grated if possible)
• 2 tsp Allspice (Ground)
• 3 tbsp Worcestershire Sauce (1 tbsp for beef marinate, 2 tbsp for sauce)
• 6 tbsp Olive Oil (Use high‑smoke‑point oil (avocado or vegetable) for searing)
• 6 tbsp Unsalted Butter (3 tbsp for gravy, 3 tbsp for tossing noodles)
• 1 lb Pennsylvania Dutch Extra‑Wide Egg Noodles (Can substitute any wide egg noodle)
• 3 cup Beef Stock (Homemade or low‑sodium store‑bought)
• 2 Yellow Onion (Medium‑large, cut into thin strips)
• 1.5 lb Button or Cremini Mushrooms (Thickly sliced; smaller caps halved)
• 5 clove Garlic (Minced)
• 2 tbsp Dijon Mustard (Smooth)
• 0.25 cup All‑Purpose Flour (Sifted)
• 0.5 cup Dry White Wine (Any dry white (e.g., Sauvignon Blanc); optional)
• 0.5 cup Heavy Cream (35% fat)
• 0.5 cup Sour Cream (Full‑fat)
• to taste Black Pepper (Freshly ground)

Instructions

1. Trim and Slice Beef

   Pat the flank steak dry, trim excess fat, and cut into 2‑inch strips against the grain.

   Time: PT5M

2. Marinate Beef

   In a bowl combine 1 tsp kosher salt, ½ tsp ground nutmeg, 2 tsp ground allspice, 1 tbsp Worcestershire sauce, and the beef strips. Mix well, cover, and refrigerate for at least 2 hours or overnight.

   Time: PT2H

3. Sear the Beef

   Heat the stainless steel skillet over medium heat for 3 minutes, add 2 tbsp olive oil, then add half the beef in a single layer. Sear without moving for about 1 minute, then flip and sear the other side for another minute. Remove and set aside; repeat with the second batch.

   Time: PT8M

   Temperature: Medium

4. Deglaze the Pan

   Turn heat to high, add about ½ cup of beef stock, and scrape the browned bits with a flat‑edge spoon. Transfer the deglazed stock to a separate bowl and set aside.

   Time: PT2M

   Temperature: High

5. Cook the Mushrooms

   In the non‑stick skillet, heat 3 tbsp olive oil over medium‑high. Add the sliced mushrooms, cooking until they release their water (about 4 minutes) then continue until browned, about 5 more minutes.

   Time: PT9M

   Temperature: Medium‑high

6. Sauté Onions and Garlic

   Add another 3 tbsp olive oil to the same skillet, lower heat to medium, and add the onion strips. Cook, stirring occasionally, until soft and lightly caramelized (10‑12 minutes). Add minced garlic and cook 1 minute until fragrant.

   Time: PT13M

   Temperature: Medium

7. Make the Roux

   Push the onions to the side, melt 3 tbsp butter in the skillet, sprinkle ¼ cup flour over the butter, and whisk continuously for 2 minutes to form a golden roux.

   Time: PT4M

   Temperature: Medium

8. Add Wine and Stock

   Stir in ½ cup dry white wine, whisk for 30 seconds, then gradually whisk in the remaining 2½ cups beef stock until smooth. Bring to a gentle boil.

   Time: PT3M

   Temperature: Medium‑high

9. Season the Sauce

   Stir in 2 tbsp Dijon mustard and the remaining 2 tbsp Worcestershire sauce. Reduce heat to low and let the sauce simmer gently for 5 minutes.

   Time: PT5M

   Temperature: Low

10. Finish with Creams

    Reduce heat to very low. Whisk in ½ cup heavy cream first, then ½ cup sour cream. Simmer for another 5 minutes, stirring gently to keep the sauce smooth.

    Time: PT7M

    Temperature: Very Low

11. Cook the Egg Noodles

    Bring a large pot of water to a boil, add 2 tbsp salt, then cook 1 lb egg noodles according to package directions (about 8‑10 minutes). Drain and return to pot.

    Time: PT10M

    Temperature: Boiling

12. Butter the Noodles

    Toss the drained noodles with 3 tbsp butter until glossy.

    Time: PT2M

13. Combine All Components

    Return the seared beef and cooked mushrooms to the sauce, stir to coat. Add the buttered noodles, mix gently, and let everything warm together for 5 minutes.

    Time: PT5M

    Temperature: Low

14. Rest and Serve

    Remove from heat, let the dish rest for 5 minutes to allow flavors to meld. Taste and finish with freshly ground black pepper and additional salt if needed. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g