Description
This classic Beef Stroganoff recipe features tender skirt steak in a rich, creamy mushroom sauce, served over perfectly cooked extra-wide egg noodles. The dish combines the robust flavors of sautéed mushrooms, caramelized shallots, garlic, and a tangy sour cream sauce with the depth of red wine and beef stock, making it a comforting and elegant meal perfect for any occasion.
Ingredients
Scale
Pasta
- 8 oz. extra-wide egg noodles
- 2 tbsp. unsalted butter
Beef and Coating
- 1 lb. skirt steak
- 2 tsp. kosher salt, plus more for seasoning
- 3 tbsp. all-purpose flour (for dredging)
- 3 tbsp. neutral oil (such as vegetable or canola)
Mushrooms and Vegetables
- 8 oz. baby bella mushrooms, sliced
- 1 tbsp. unsalted butter
- 1/4 cup water (for cooking mushrooms)
- 2 large shallots, thinly sliced
- 3 tbsp. water (for cooking shallots)
- 3 cloves garlic, finely chopped
Sauce
- 1 tbsp. Dijon mustard
- 1 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 2 cups low-sodium beef stock
- 1/2 cup full-bodied red wine
- 1 tbsp. all-purpose flour (for thickening)
- 1/2 cup sour cream
Garnish
- Chopped fresh parsley, for serving
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the extra-wide egg noodles and cook until al dente, according to package instructions. Drain the noodles and transfer them to a large bowl. Add 2 tablespoons of unsalted butter and toss to coat the noodles evenly.
- Prepare and Cook the Steak: Slice the skirt steak against the grain into 2-inch-thick pieces. In a small bowl, mix 2 teaspoons kosher salt with 3 tablespoons all-purpose flour. Heat 3 tablespoons of neutral oil in a large shallow pan over medium-high heat until shimmering. Dredge the steak pieces in the flour mixture, shaking off any excess. Test the oil by placing the edge of a steak piece in it—should sizzle aggressively. Cook the steak pieces for about 1 minute per side until deep golden brown. Transfer cooked steak to a cutting board.
- Sauté the Mushrooms: Using the same pan, over medium-high heat, combine the sliced mushrooms, 1 tablespoon unsalted butter, and 1/4 cup water. Cook while stirring occasionally and scrape the bottom of the pan to release browned bits until mushrooms turn golden brown, about 8 to 10 minutes. Season with salt. Remove the mushrooms with a slotted spoon to a plate.
- Caramelize the Shallots: Reduce the heat to low and add the sliced shallots, 3 tablespoons water, and remaining 2 tablespoons butter to the pan. Stir occasionally and cook until the shallots are caramelized and sweet, which will take about 10 to 15 minutes.
- Add Garlic and Develop Sauce Base: Stir in the finely chopped garlic and cook for about 1 minute until fragrant. Increase heat to medium-high and add Dijon mustard, tomato paste, and Worcestershire sauce. Stir and cook until the tomato paste turns a brick red color, about 1 minute. Sprinkle the remaining 1 tablespoon flour over the mixture and cook while stirring for about 1 minute to toast the flour. Gradually pour in the beef stock and red wine, bringing the mixture to a boil. Let sauce cook and reduce slightly for about 5 minutes. Transfer 1/2 cup of this sauce to a small bowl and mix in the sour cream thoroughly.
- Slice Steak and Combine: Thinly slice the seared steak against the grain into 1/2-inch strips. Return the steak strips and mushrooms to the pan, tossing to combine with the sauce base. Add the sour cream mixture and the buttered noodles to the pan. Cook while tossing constantly until the sauce thickens and coats the noodles well, about 3 minutes. Season with additional salt to taste.
- Serve: Divide the beef stroganoff evenly among bowls or plates and garnish with chopped fresh parsley. Serve immediately and enjoy.
Notes
- Use skirt steak for its flavor and tenderness, but sirloin or ribeye can be substituted.
- Be sure to slice the steak against the grain for maximum tenderness.
- Caramelizing shallots slowly brings out deep sweetness essential for the sauce depth.
- Low-sodium beef stock helps control saltiness in the dish.
- Sour cream should be added off direct heat to prevent curdling.
- For a richer sauce, use full-fat sour cream.
- Extra-wide egg noodles work best to hold the creamy sauce, but pappardelle or fettuccine can be used.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Keywords: Beef Stroganoff, creamy beef noodles, mushroom sauce, skirt steak recipe, classic Russian dish
