Beef Stroganoff

Ingredients

• 12 ounces dried egg noodles
• 1 pound beef top sirloin steak, about 3/4 inch thick, not sirloin-tip roast
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 8 ounces cremini mushrooms, sliced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium beef broth
• 1 cup full-fat sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon sweet paprika
• 3/4 teaspoon fine sea salt, for the beef and sauce, divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 3 quarts water, for the noodles
• 2 teaspoons fine sea salt, for the noodle water

Method

1. 1

   Step 1. Allow about 45–60 minutes. Use a 6-quart pasta pot, a deep 12-inch sauté pan with at least 4-quart capacity, a clean carving board, an instant-read thermometer. The 50-minute estimate includes steak searing and a minimum 3-minute rest while the sauce cooks. Heat noodle water during preparation, then cook noodles concurrently with the sauce; do not count these overlaps twice.

2. 2

   Step 2. Pat the steak dry and season with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in the skillet over medium-high heat. Sear the whole steak for 3–5 minutes per side, until its center reaches 145°F (63°C), inserting the probe horizontally from the side. Transfer to a board and rest at least 3 minutes before slicing thinly across the grain.

3. 3

   Step 3. Boil the measured noodle water and add its salt. Cook the noodles to the package time while making the sauce. Reserve 1/2 cup cooking water, then drain.

4. 4

   Step 4. Lower the skillet heat to medium-high. Add remaining tablespoon oil and the mushrooms; spread them out and cook for 4–5 minutes until their moisture evaporates and they begin browning. Lower heat to medium, add butter and onion, and cook 5–6 minutes until the onion softens. Stir in garlic for 30 seconds.

5. 5

   Step 5. Sprinkle in the flour and stir for 1 minute. Gradually stir in the broth, scraping up the browned bits. Add the mustard, paprika and remaining 1/4 teaspoon salt. Simmer gently for 3–4 minutes until lightly thickened.

6. 6

   Step 6. Take the skillet off heat for 1 minute. Whisk a few spoonfuls of hot sauce into the sour cream, then stir it back into the skillet. Add the thinly sliced, rested steak and its juices. Return to low heat for only 30–60 seconds if needed to warm through; do not simmer the steak or boil the sour cream. Toss with noodles, adding reserved noodle water a tablespoon at a time only if needed, and finish with parsley.