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Steak and Mushroom Stroganoff

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Tender chunks of steak, sweet shallots, loads of sautéed mushrooms, and an outrageously rich sour cream sauce make up this warming dish, named after a nineteenth-century Russian count. This old-world dish is best reserved for chilly nights, served with a bottle of good red wine."

List of Ingredients

â—¦ 1 ½ pounds beef sirloin steak
â—¦ Kosher salt and freshly ground red pepper
â—¦ ¾ pound wide egg noodles
â—¦ 2 tablespoons canola oil, plus more as needed
â—¦ 1 pound button or cremini mushrooms, sliced
â—¦ 3 tablespoons unsalted butter
â—¦ â…“ cup minced shallots
â—¦ 1 ½ cups sour cream, at room temperature
â—¦ 1 tablespoon minced fresh dill, plus more for garnish


Recipe

Trim the steak of any surface fat. Cut the steak across the grain into slices ¼ inch thick, then cut the slices into 2-inch lengths. Season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.
Add the egg noodles and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente.

While the noodles are cooking, brown the steak. In a large frying pan, heat the oil over medium-high heat until it shimmers. Add the steak in batches and cook, stirring frequently, until lightly browned and still quite rare, about 1 ½ minutes per batch, adding more oil to the pan as needed. Transfer the beef to a plate.

When all the steak is cooked, add the mushrooms and 2 tablespoons of the butter to the frying pan and cook over medium-high heat, stirring frequently, until the mushrooms are lightly browned, about 6 minutes. Add the shallots and cook, stirring occasionally, until they soften, about 2 minutes. Remove from the heat and stir in the steak, sour cream, and the 1 tablespoon dill. Return to medium heat and simmer, stirring constantly, until the sour cream is heated through, about 1 minute. Do not allow to boil. Season with salt and pepper.

When the noodles are ready, drain them and return to the cooking pot. Add the remaining 1 tablespoon butter and toss to coat. Divide the noodles among dinner plates and top each serving with the steak and sauce. Sprinkle with dill and serve.

Makes 4 servings