Beef Stroganoff
4 people
00h 10
00h 00
When the cold weather sets in, there’s nothing more comforting than a steaming bowl of homemade Beef Stroganoff. This rich and creamy dish features tender slices of ButcherBox.ca's premium AAA baseball cut top sirloin steaks, perfectly seared to lock in flavour, then simmered in a velvety sauce made with savoury mushrooms, onions, and a hint of garlic. Whether you're cooking for a cozy family dinner or looking to impress guests, this classic comfort food is guaranteed to satisfy.
Share with your friends
Ingredients and Method
Ingredients
- 2 each ButcherBox.ca AAA top sirloin steak, baseball cut - cut into thin strips
- 6 tbsp + 2 tbsp ButcherBox.ca grass fed organic unsalted butter
- 2 cups ButcherBox.ca 100% grass fed grass finished, beef bone broth
- 2 tbsp vegetable oil
- 12 oz small mushrooms, cut in 1/4s
- 1 medium yellow onion, thinly sliced
- 1 tbsp tomato paste
- 1 tbsp all purpose flour
- 1/4 cup sour cream
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- 1 tbsp Italian flat leaf parsley leaves, chopped
- 1 (12 oz) package broad egg noodles
- to taste Kosher salt and freshly cracked black pepper
Method
- Brown the beef strips: Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and cook without stirring until well-browned and still pinkish inside, 1 to 2 minutes. (It is key to only partially cook the meat at this stage since it will finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
- Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
- Heat the remaining 4 tablespoons butter in the skillet; when the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat.
- Whisk in the sour cream, mustard and lemon juice and season with pepper to taste. Set the sauce aside, covered.
- Cook noodles: Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper.
- Add the beef and any juices, mushrooms and parsley to the skillet with the sauce and reheat over medium heat just to heat through. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately, garnished with chopped parsley.
Reviews