Beef Stroganoff

Ingredients

• 1.5 lb Flank Steak (trimmed, sliced into thin strips against the grain)
• 1 tsp Rosemary Salt (homemade or store‑bought seasoned salt)
• ½ tsp Black Pepper (freshly ground)
• ½ cup All-Purpose Flour (for dredging)
• 2 tbsp Cornstarch (helps keep a light crunch)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 2 tbsp Beef Fat or High‑Smoke‑Point Oil (beef tallow preferred; avocado oil works too)
• 8 oz Button Mushrooms (about 15 mushrooms, sliced)
• 1 large Yellow Onion (sliced into thin strips)
• 2 tsp Fresh Thyme (leaves stripped from stems)
• 2 pieces Garlic Cloves (minced)
• ½ cup Dry White Wine (use a dry Sauvignon Blanc or substitute with ¼ cup lemon juice + ¼ cup white wine vinegar)
• 1 tbsp Worcestershire Sauce
• 2 cup Beef Stock (homemade or low‑sodium store‑bought)
• 12 oz Egg Noodles (dry, any wide egg noodle)
• 2 tbsp Unsalted Butter (cut into cubes; additional 1 tbsp cold cubes for finishing)
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Dijon Mustard
• ¼ cup Heavy Cream (add gradually)
• 2 tbsp Sour Cream (for garnish)

Instructions

1. Slice the Beef

   Trim any excess fat from the flank steak and slice it thinly across the grain into ½‑inch strips.

   Time: PT5M

2. Season the Beef

   Place the beef strips in a bowl, sprinkle with rosemary salt and freshly ground black pepper, and toss to coat evenly.

   Time: PT2M

3. Prepare Dredge

   In a shallow bowl combine all‑purpose flour, cornstarch, onion powder, and garlic powder. Whisk to blend.

   Time: PT3M

4. Dredge the Beef

   Add the seasoned beef strips to the flour mixture, toss to coat, then shake off excess by placing the beef in a strainer and gently tapping.

   Time: PT3M

5. Heat Fat for Frying

   Add 2 tbsp beef fat (or high‑smoke‑point oil) to the skillet and heat over medium‑high until shimmering.

   Time: PT2M

6. Sear the Beef

   Working in small batches, add the beef strips to the hot skillet. Cook 2 minutes per side until golden brown, then transfer to the sheet‑pan rack. Repeat until all beef is seared.

   Time: PT8M

7. Slice Mushrooms

   While the beef rests, slice the button mushrooms into ¼‑inch slices (about 15 mushrooms).

   Time: PT1M

8. Cook Mushrooms

   Add the sliced mushrooms to the same skillet, increase heat to medium‑high and sauté until deep brown, about 10 minutes.

   Time: PT10M

9. Caramelize Onion

   Add the sliced yellow onion to the pan and cook, stirring occasionally, until golden brown, 10‑12 minutes.

   Time: PT12M

10. Add Garlic and Thyme

    Stir in the minced garlic and fresh thyme leaves, cooking for another 2 minutes.

    Time: PT2M

11. Deglaze with White Wine

    Pour in the dry white wine, scraping up any browned bits. Reduce until the liquid is almost gone, about 3 minutes.

    Time: PT3M

12. Add Worcestershire Sauce

    Stir in 1 tbsp Worcestershire sauce.

    Time: PT1M

13. Add Beef Stock and Reduce

    Add 2 cups beef stock, bring to a gentle simmer, and reduce the sauce by about 50 % (≈5 minutes).

    Time: PT5M

14. Cook Egg Noodles

    Meanwhile, bring a large pot of salted water to a boil, add the egg noodles and cook according to package (≈5 minutes) until al dente. Drain, reserving a splash of cooking water.

    Time: PT5M

    Temperature: 212°F

15. Finish Noodles

    Return drained noodles to the pot, stir in 2 tbsp unsalted butter and 1 tbsp olive oil until glossy.

    Time: PT2M

16. Add Dijon Mustard

    Stir 1 tsp Dijon mustard into the reduced sauce.

    Time: PT1M

17. Incorporate Cream

    Lower heat to low, then gradually whisk in ¼ cup heavy cream, adding a tablespoon at a time until the sauce reaches a silky, deep‑brown color.

    Time: PT2M

18. Finish with Cold Butter

    Add 1 tbsp cold cubed unsalted butter, whisk until fully emulsified for a velvety finish.

    Time: PT1M

19. Re‑heat the Beef

    Return the seared beef strips to the skillet, toss gently and heat through for 2‑3 minutes.

    Time: PT3M

20. Plate and Garnish

    Divide the buttered noodles among plates, spoon the creamy beef‑mushroom sauce over them, and top each serving with a dollop of sour cream.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Flank Steak: Top sirloin, Flat iron steak
• Instead of Rosemary Salt: Regular salt + ½ tsp dried rosemary
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Cornstarch: Arrowroot powder
• Instead of Beef Fat or High‑Smoke‑Point Oil: Avocado oil, Canola oil
• Instead of Button Mushrooms: Cremini mushrooms, Portobello, sliced
• Instead of Yellow Onion: White onion
• Instead of Fresh Thyme: Dried thyme (½ tsp)
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Dry White Wine: Lemon juice + white wine vinegar
• Instead of Worcestershire Sauce: Soy sauce (½ tbsp)
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of Egg Noodles: Pasta of choice (e.g., fettuccine)
• Instead of Unsalted Butter: Margarine
• Instead of Extra Virgin Olive Oil: Canola oil
• Instead of Dijon Mustard: Yellow mustard
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (dairy‑free)
• Instead of Sour Cream: Greek yogurt

Equipment Needed

• Large Skillet or Frying Pan
• Strainer or Fine Mesh Sieve
• Sheet Pan with Rack (optional)
• Large Pot for Noodles
• Colander
• Tongs
• Whisk
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Small Bowl for Dredge

Critical Steps — Do Not Skip

• Slicing the flank steak against the grain.
• Removing excess flour before frying to avoid oil splatter.
• Not overcrowding the pan when searing the beef.
• Reducing the wine and stock to concentrate flavor without over‑thickening.
• Adding cream gradually and finishing with cold butter for a smooth sauce.

Chef Tips from the Video

• Use a light dusting of rosemary salt for a fragrant, herb‑infused flavor.
• A quick 1‑second per mushroom slicing challenge is fun, but a steady pace yields uniform pieces.
• Reserve a little pasta water; it helps bind the sauce to the noodles.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on the stove.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 2 hours ahead; keep warm on low heat and add the cream just before serving.
• Cooked noodles can be tossed with a little butter and stored refrigerated; re‑heat briefly before plating.

Frequently Asked Questions