Beef Stroganoff

1. Boil Water

Bring a large pot of salted water to a boil. This will be for your noodles, which you’ll cook later.

2. Prepare Beef

Cut the sirloin roast or beef tenderloin against the grain into 1/2-inch slices. Lightly pound these slices, then cut them into 1-inch-wide strips. This method ensures that the beef remains tender.

3. Dredge Beef

In a large shallow bowl, combine the flour, hot paprika, kosher salt, and freshly ground black pepper. Dredge the beef strips in this mixture, shaking off any excess flour, and transfer them to a rimmed baking sheet.

4. Sauté Beef

Heat the neutral oil in a large skillet over high heat. Sauté the beef in two batches, ensuring not to overcrowd the pan. Cook until the beef is well browned on the outside but still rare on the inside, about 3-4 minutes per batch. Transfer the cooked beef back to the baking sheet.

5. Cook Mushrooms and Shallots

In the same skillet, add 1 tablespoon of butter and let it melt. Add the quartered mushrooms, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until they become dark brown, which should take about 12-15 minutes. Halfway through cooking the mushrooms, add another tablespoon of butter and the thinly sliced shallots.

6. Cook Noodles

While the mushrooms and shallots are cooking, add the wide egg noodles to your boiling water. Cook them until they are just done, which should take about 10 minutes. Once cooked, drain the noodles and toss them with the remaining 2 tablespoons of butter.

7. Deglaze and Combine

After the mushrooms and shallots are ready, deglaze the skillet with the dry white wine. Allow the wine to reduce by half, lifting flavorful bits from the pan into the sauce. Slowly stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Return the cooked beef and any accumulated juices to the skillet, combining everything well. Let this mixture cook until the beef is heated through and reaches a medium-rare doneness, about 2-3 minutes.

8. Serve and Garnish

To serve, place the buttered noodles on a plate and ladle the beef stroganoff over them or arrange the noodles alongside. Garnish generously with chopped fresh parsley for a burst of color and freshness.