Beef Stroganoff
  • 1 pound egg noodles
  • 6 tablespoons unsalted butter, divided
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 pound flank steak, sliced ¼ inch thick, then cut into 1-inch pieces
  • 1 large shallot, thinly sliced
  • ¾ pound cremini mushrooms, stems removed, caps sliced
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 2 tablespoons fresh dill, chopped
  • kosher salt
  • freshly ground black pepper
  1. In a large pot filled with salted water, cook the egg noodles according to the package directions. Drain and set aside.
  2. In a small sauce pan over medium heat, melt 2 tablespoons of butter. Whisk in the flour to make a roux. Whisk constantly for 2 minutes. Slowly add the broth while whisking. Bring the mixture to a boil, reduce the heat to low and allow to simmer for 3 minutes, stirring occasionally. Remove from heat and cover to keep warm.
  3. Pat the beef dry and season well with salt and pepper. In a large sauté pan over medium-high heat, melt 1 tablespoon of butter. Add half of the beef and spread out in a single layer. Cook just until brown on the outside, about 1 minute per side. Using a slotted spoon, transfer the beef to a plate. Add another tablespoon of butter to the pan and cook the remaining beef in the same fashion and transfer to the same plate.
  4. Using the same sauté pan, melt 2 tablespoons of butter over medium-high heat. Add the shallots and cook for 3 minutes, stirring frequently. Add the mushrooms and cook for 8 minutes.
  5. While the shallots and mushrooms are cooking, reheat the roux/sauce. Add the sour cream, Dijon, paprika, dill, ½ teaspoon of salt, and ¼ teaspoon black pepper.
  6. Once the shallots and mushrooms are done cooking add the beef. Pour the sauce over the beef and stir to combine. Spoon over top of the noodles and serve immediately and enjoy!
Nutrition Information
Serving size: 4 - 6
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