Beef Stroganoff Recipe (Egg Noodles)

Name: Beef Stroganoff Recipe (Egg Noodles)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 675 g (1 1/2 lb) ribeye steak, lightly trimmed and cut into 1/4 in (0.5 cm) strips; 2 tbsp (30 ml) extra virgin olive oil; Salt and pepper, generously; 4 tbsp (60 ml) unsalted butter; 1 medium yellow onion, diced; 450 g (1 lb) cremini mushrooms, sliced; 2 garlic cloves, finely minced; 1/4 cup (60 ml) flour; 2 cups (500 ml) beef broth; 2 tbsp (30 ml) fresh thyme, finely chopped; 1 tbsp (15 ml) Worcestershire sauce; 1/2 cup (125 ml) sour cream; 1 tbsp (15 ml) Dijon mustard; 400 g wide egg noodles, cooked al dente; Fresh parsley, finely chopped

Preparation 20 min
Cooking 25 min
Servings 4 to 6
Freezing I do not suggest

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Beef

675 g (1 1/2 lb) ribeye steak, lightly trimmed and cut into 1/4 in (0.5 cm) strips
2 tbsp (30 ml) extra virgin olive oil
Salt and pepper, generously

Sauce

4 tbsp (60 ml) unsalted butter
1 medium yellow onion, diced
450 g (1 lb) cremini mushrooms, sliced
2 garlic cloves, finely minced
1/4 cup (60 ml) flour
2 cups (500 ml) beef broth
2 tbsp (30 ml) fresh thyme, finely chopped
1 tbsp (15 ml) Worcestershire sauce
1/2 cup (125 ml) sour cream
1 tbsp (15 ml) Dijon mustard

To serve

400 g wide egg noodles, cooked al dente
Fresh parsley, finely chopped

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Preparation

Season the beef strips generously with salt and pepper on all sides.
In a large skillet, heat 1 tbsp of the olive oil over medium-high heat. Working in small batches, add the beef and cook without disturbing it, 1 to 2 minutes per side, until browned. Transfer to a plate. Repeat with the remaining beef, adding oil as needed.
Reduce to medium heat and add the butter to the same skillet. Once the butter has melted, add the onion, mushrooms and garlic all at once. Cook about 5 minutes, until the onion is tender and the mushrooms start to brown. The water the mushrooms release will deglaze the bottom: scrape with a wooden spoon to bring all the fond back into the pan.
Stir in the flour and cook, stirring, for 1 minute. Slowly pour in the beef broth, stirring until fully incorporated. Add the thyme, season generously with salt and pepper, then simmer, stirring often, for just 2 to 3 minutes. It thickens fast.
Stir in the Worcestershire sauce, sour cream and Dijon mustard until the sauce is smooth. It should be thick enough to coat the back of a wooden spoon. If it is too tight, loosen it with a little broth, milk or cream.
Return the beef to the pan along with its juices, add the al dente egg noodles and toss well to coat everything. Scatter with fresh parsley and serve immediately.