Creamy and rich, this old fashioned Beef Stroganoff is stick to your ribs comfort food that cooks up surpsingly quick!
- 2 Tbsp olive oil
- 1/4 cup AP flour, divided
- 2 lbs boneless strip steak, sliced into thin strips
- 2 Tbsp unsalted butter
- 1 shallot, minced
- 12 oz mushrooms, sliced (shiitake, cremini or a mix)
- 2 cloves garlic, minced
- 1 tsp anchovy paste
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1/2 cup dry red wine
- 1 1/2 cups beef stock
- 6 sprigs fresh thyme
- 1 cup sour cream
- 10 oz wide or curly pasta, cooked according to pkg directions
- Kosher salt and black pepper
- minced parsley, for garnish
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Heat the oil in a large heavy bottomed pot or dutch oven until hot but not smoking.
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Toss the steak strips with salt, pepper, and 2 Tbsp flour and add to the pan in a single layer. Sear quickly and remove to a plate. (Do this in two steps if necessary so as not to crowd the pan.)
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Add the butter to the pan and add the minced shallot. Cook for 2-3 mins until golden and then add the mushrooms. Season with salt and pepper. Cook over med/high heat until the mushrooms are golden brown and have lost their moisture.
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Add the garlic and cook just until fragrant. Reduce the heat to medium.
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Add the anchovy paste, Dijon and Worcestershire sauce and stir. Sprinkle in the remaining flour, scraping up the brown bits on the bottom of the pan. (Add a smidge more butter if the pan is too dry.) Cook for 2 mins, stirring constantly.
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Deglaze with the wine, bring to a boil and reduce slightly. Add the stock and thyme sprigs and cook for about 5 mins, allowing the stock to reduce slightly.
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Reduce the heat to low and stir in the sour cream, stirring constantly until smooth. DON'T allow the sauce to boil or it may break and curdle. Season generously with salt and pepper.
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Return the steak to the pan and simmer very gently over low heat until warmed through. Remove the thyme sprigs and discard. Serve over cooked pasta and sprinkle with minced parsley if desired.
- Dredging the steak in seasoned flour helps it to brown nicely. Keep an eye on your heat so the steak doesn't stick to the pan and burn. You can add a little more oil if the pan is too dry.
- Cook the steak in batches if necessary so you don't crowd the pan and "steam" the meat.
- If the flour sticks to the pan or burns while you're browning the steak, remove the meat and wipe out the bottom of the pan. Be sure to remove the burnt bits so they don't leave a burnt taste in your stew.
- The Worsterschire sauce and anchovy paste add a depth of flavor to the stroganoff and tons of umami. If you don't have either of these in your pantry, add a splash of soy sauce or a little extra Dijon.
- I recommend full fat sour cream and be sure to stir it into the sauce over low heat. If the sauce comes to a boil, it can curdle.
- Egg noodles are the classic accompaniment to Beef Stroganoff, but any wide or curly pasta or even mashed potatoes would be delicious too.