Pairs well with Beef Stroganoff
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Beef Stroganoff
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A classic comfort food recipe featuring tender beef in a rich and creamy sauce, served with egg noodles.
01:30:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- flank steak - 1 1/2 lbs
- rosemary salt - 1 tbsp (homemade, recipe linked below)
- black pepper - 1 tbsp (freshly ground)
- all-purpose flour - 1/3 cup
- corn starch - 2 tbsp
- onion powder - 2 tbsp
- garlic powder - 2 tsp
- button mushrooms - 15
- yellow onion - 1
- thyme - 8 sprigs (stripped)
- unsalted butter - 2 tbsp
- dry white wine - 3/4 cup
- beef stock - 1 1/2 cup
- heavy cream - 1/4-1/2 cup (adjust to preference)
- Dijon mustard - 1 tbsp
- Worcestershire sauce - a dash
- sour cream - to taste (for garnish)
- parsley leaves - to taste (fresh, for garnish)
Instructions
- Prepare the Beef: Slice flank steak across the grain and season with homemade rosemary salt and black pepper.
- Dredge the Beef: Mix flour, corn starch, onion powder, and garlic powder. Dredge the seasoned beef in the flour mixture.
- Fry the Beef: Fry the beef in beef fat or high smoke point oil until golden brown, then set aside.
- Cook Mushrooms and Onions: In the same pan, cook mushrooms until golden, then set aside. Add more fat or oil and cook onions until golden brown. Add garlic and thyme and cook for 2 minutes.
- Deglaze and Reduce: Deglaze the pan with dry white wine, add Worcestershire sauce, beef stock, and bring to a simmer. Reduce by 80%.
- Finish the Sauce: Add Dijon mustard, then gradually add heavy cream to desired color and consistency. Work in cubes of cold unsalted butter for richness.
- Combine Beef and Sauce: Add the cooked beef back into the sauce and warm through. Adjust seasoning with salt.
- Serve: Serve over egg noodles, garnished with a dollop of sour cream and fresh parsley leaves.
