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Beef Stroganoff picture

Beef Stroganoff

Beef Stroganoff is typically made with sour cream, but I like to substitute a mixture of yogurt and whipping cream. Either way, this is comfort food at its best and easiest.

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3

Ingredients

  • 12 ounces wide egg pasta noodles
  • 2 tablespoons olive oil, split
  • 1 1/2 pounds boneless sirloin or rib-eye steaks (about 3/4-inch thick)
  • 1/4 cup finely chopped shallots
  • 1 pound small button mushrooms, thickly sliced or quartered
  • 1 cup low-sodium beef stock
  • 2 tablespoons Cognac
  • 3/4 cup sour cream, or 1/2 cup plain Greek yogurt plus 1/4 cup whipping cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon paprika
  • Finely chopped fresh parsley for garnish (optional)

Serves 4 to 6

  1. Bring a large pot of water to the boil. Add the pasta noodles and cook according to manufacturer's directions. When done, drain the noodles and return them to the warm cooking pot. Toss the noodles with a little olive oil and cover the pot until ready to serve.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season both sides of the meat with salt and pepper, and when the oil is hot, add the steaks and cook for 2 minutes on one side, then turn the steaks and cook for 2 minutes more on the other side. Remove the meat to a cutting board to rest. (Note: Meat will still be very rare.)
  3. In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium heat. Add the chopped shallots and button mushrooms; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until all liquid evaporates, about 10 minutes.
  4. Add the beef stock and Cognac. Reduce the heat to medium-low and simmer for about 10 minutes more to allow the liquid to thicken and coat the mushrooms. Stir in the sour cream or yogurt and cream mixture and add the Dijon mustard.
  5. Slice the meat against the grain into slices that are about 1/4- to 1/2-inch thick and about 2-inches long. Discard any fatty bits. Add the meat slices and any accumulated juices from the cutting board to the skillet. Continue to cook over medium-low heat, stirring, about 3 minutes more until meat is cooked to medium-rare or 4 to 5 minutes for medium (the meat will get tough if cooked beyond medium.)
  6. Add the paprika and taste; add more salt and pepper if desired.
  7. Serve over wide egg noodles and sprinkle with a little chopped parsley, if you like.

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