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Beef Stroganoff with Buttered Salt & Pepper Noodles

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"There have been countless cookbooks devoted to moms sneaking healthy ingredients into their kids' food, but I could probably fill the pages of an entire volume with recipes that swap in Asian condiments where other ones were originally called for. Exhibit A: this stroganoff. Yes, you've seen and probably made sour-creamy beef stroganoff before, but I guarantee you one made with soy sauce and fish sauce has never graced the pages of Betty Crocker. Fish sauce stands in for Worcestershire perfectly (after all, they both contain anchovies!), but it adds way more umami punch. And soy sauce...ever since I used it to jack up my French onion soup in my last book, it's become a favorite go-to for savory success. What comes out is the thinly sliced steak, onions, 'shrooms, and sour cream you know and love, but with more depth of flavor, clinging to the buttery, peppery wide egg noodles."

List of Ingredients

â—¦ 1 pound cremini or button mushrooms
â—¦ 2 ½ cups low-sodium beef broth
â—¦ ¼ cup flour
â—¦ 1 ½ teaspoons fish sauce, plus more for seasoning
â—¦ 1 ¼ pounds trimmed boneless ribeye steak, thinly sliced
â—¦ 2 tablespoons low-sodium soy sauce
â—¦ 3 cloves garlic, minced
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 3 tablespoons unsalted butter
â—¦ 3 tablespoons vegetable oil
â—¦ 2 medium yellow onions, thinly sliced
â—¦ ½ cup sour cream
â—¦ Kosher salt
â—¦ 1 (1-pound) package wide egg noodles
â—¦ ¼ cup minced fresh chives



Recipe

Bring a large pot of generously salted water to a boil, reduce the heat to low, and cover until ready to use. Trim the ends of the stems off the mushrooms if they look brown. Cut the mushrooms into quarters (or halves, if they're small).

Reserve ¼ cup of the broth. Whisk the remaining 2 ¼ cups broth with the flour and 1 ½ teaspoons fish sauce in a medium bowl until the flour is dissolved.

Toss the meat with 1 tablespoon of the soy sauce, the garlic, and ½ teaspoon pepper. Heat 1 tablespoon of the butter and 2 tablespoons of the oil in a large skillet over high heat until the butter foams. Add the meat in as close to a single layer as possible and cook without stirring, until the underside is a little seared, 2 to 3 minutes. Stir and cook, stirring occasionally, until the mushrooms cook off their liquid and turn slightly golden, another 5 to 6 minutes.

Re-stir the broth-flour mixture and add it to the skillet. Bring to a boil, reduce the heat to medium, and simmer until the mixture thickens, 3 to 4 minutes. Stir in the meat and any accumulated juices, along with the sour cream, then simmer an additional 3 minutes. Season to taste with salt and more fish sauce. Turn off the heat and cover to keep warm.

Return the pot of water to a boil and cook the egg noodles according to package directions. (If you are a kitchen timing master, you can do this while you're still cooking the sauce.) Drain the noodles, then toss in a large bowl with the remaining 2 tablespoons butter, ½ teaspoon pepper, and the chives. Season to taste with salt and serve with the stroganoff.

Serves 6