The beloved flavors from your Mom’s Beef Stroganoff are taken up a notch (or three)! This updated version keeps all that is great about the classic dish—but shows new respect for the inherent nature of the ingredients by giving them individual attention. So, go on, love those creamy, rich noodles—and also the clean, robust savory steak, and the naturally sweet, gently cooked onions. The flavors and textures of these elements balance beautifully—and make this Steak Stroganoff even more delicious and satisfying.Yield:
8 ounces extra-wide egg noodles
3 medium red onions, divided
2 tablespoons olive oil, divided
1 tablespoon sugar
1 tablespoon red wine vinegar
1 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons unsalted butter
12 ounces sliced mushrooms
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
2 cups unsalted chicken or beef broth
1/3 cup heavy cream
1/2 cup sour cream
1 tablespoon chopped fresh parsley
(1 1/2-pound) top sirloin steak, about 1-inch thick
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions; drain and reserve.
- Thinly slice 2 of the onions. Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat. Add the sliced onions and sugar; cook, stirring occasionally, until softened (but not browned), about 11 to 12 minutes. Stir in the vinegar and cook 1 minute, stirring. Remove from the heat and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
- Chop the remaining onion in small (1/4-inch) pieces. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the onion, mushrooms, thyme, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms are browned, about 11 to 12 minutes. Sprinkle the mushrooms with the flour and cook, stirring, 1 minute. Pour in the broth, bring to a boil, and cook until the liquid is slightly reduced and thickened, 4 to 5 minutes. Add the heavy cream and cook 1 minute. Remove from the heat and stir in the sour cream, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Transfer to a bowl.
- Wipe out the skillet. Season the steak with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in the skillet over medium-high heat. Add the steak and cook, turning once, until and instant read thermometer inserted horizontally into the thickest part registers 130F for medium-rare. Transfer the steak to a cutting board and let rest 5 minutes before thinly slicing against the grain.
- While the steak rests toss the noodles with the mushroom sauce. Divide the noodles among 4 plates and top each with the steak. Top the steak with the onion mixture and serve immediately.