Materials
- 0.7 lb of beef sirloin or tenderloin - cut into 3/4” x 3/4” x 3” strips
- 2 small shallots - thinly sliced
- 1/2 lb of button mushrooms - cut into quarters
- 2 tbsp of flour or starch
- 1.5 tbsp of paprika
- 1.5 tbsp of pepper
- 1.5 tbsp of salt
- 12 oz wide egg noodles
- 4 tbsp of butter (unsalted)
- 1/4 cup dry vermouth
- 1/2 cup of heavy creme
- 1 tbsp of Worcestershire sauce
- 1 tbsp of Dijon mustard
- chopped parsley for garnish
Instructions
- Mix well in a bowl: beef slices, 2 tbsp of flour/starch, 1.5 tbsp of paprika, 1.5 tbsp of salt, 1.5 tbsp of pepper.
- Place a skillet over high heat, add oil. When oil begins to shimmer, sauté the beef slices, until it’s well browned on the outside but rare inside, transfer to a plate for later use.
- Turn down the heat to meadium, add 1 tbsp of butter to pan, when it begins to foam, add the mushrooms, toss to coat with fat and season with salt and pepper.
- Concurrently, bring a large pot of salted water to boil.
- When the mushrooms has released a lot of its moisture (you’ll see a lot of liquid in the skillet, which will be boiled off), add in the sliced shallots and 1 tbsp of butter, stir to combine.
- While you’re doing this, the pot will probably start to boil, add in the egg noodles and cook per the noodle’s instruction, drain upon finished.
- When the mushroom and shallot are soft and caramelized, deglaze the pan with vermouth, when the wine has reduced by about half, slowly stir in the cream, mix well.
- Add the Worcestershire sauce, stir well, then add Dijon mustard, stir well.
- Add the meat along with the juices, mix well with the sauce, until the beef is cooked.
- Serve the noodles under the stroganoff, sprinkle with parsley on top.
Comments
A mistake I made early on is slicing the strips too thin and overcooking them. Having a thick strip allows you to see the interior color of the beef and not overcook it too early. Remember that the beef get cooked twice, so it doesn’t have to be all the way done the first time around, o/w it’ll be very dry in the end.
The choice of vermouth is perhaps arbitrary. I like the aroma it adds, but YMMV.
This is a side comment on seasoning meat in general – don’t be afraid of using (washed) hand to mix things together. Almost guaranteed better results.
When I say ‘slowly stir in the cream’, I mean really slowly. 1/2 cup isn’t that much to begin with, but I’d recommend 4 small drips.
Sounrce
Originally from here