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Beef Stroganoff
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Beef Stroganoff

Beef Stroganoff

If you're looking for something richly comforting and satisfying - you've come to the right place. I cook the steak for this, but you could easily use 'intentional leftovers'. You know what I mean...you're grilling steaks for a handful of friends and throw on an extra one or two to use for this the next day. Btw, Intentional Leftovers is the name of my 4th cookbook.

Ingredients

  • 1 pound steak of your choice, I used filet but no pressure
  • Neutral oil
  • Kosher salt & coarsely ground black pepper
  • 2 tablespoon butter
  • 1 yellow onion, thinly sliced
  • 1/2 pound shiitake mushrooms, thinly sliced
  • 1 large clove garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 2 tablespoons vermouth
  • 6 ounces wide egg noodles
  • 1/3 cup sour cream
  • 1 tablespoon Worcestershire
  • 1 tablespoon prepared horseradish
  • Chopped parsley to garnish

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Directions

  1. Lightly oil the steak, season with salt & pepper and cook until your desired doneness - set aside
  2. In the same pan melt butter with a tablespoon of oil, and add the onions and mushrooms - cook until just beginning to soften, about 5 minutes
  3. Make a small clearing in the center and add a teaspoon of oil and the garlic
  4. When fragrant mix it in, then add the broth and cream - stir well, bring to a boil then reduce to a simmer and leave to thicken 15-20 minutes
  5. When there's about 5 minutes left, drop the noodles into boiling water (cook about 8 minutes or to package directions) and add the vermouth to the sauce along with the sour cream, Worcestershire and horseradish - stir well
  6. Drain the noodles, add to the sauce and slice the steak
  7. Plate the noodles with some steak on top garnished with parsley

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