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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 saut�ed 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

◦ 1 � pounds beef sirloin steak
◦ Kosher salt and freshly ground red pepper
◦ � pound wide egg noodles
◦ 2 tablespoons canola oil, plus more as needed
◦ 1 pound button or cremini mushrooms, sliced
◦ 3 tablespoons unsalted butter
◦ ⅓ cup minced shallots
◦ 1 � cups sour cream, at room temperature
◦ 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 � 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 � 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