Thank you Ree Drummond for the best beef stroganoff I have ever had! Also out of the Dinnertime book, I made her Buttered Parsley Noodles which are the perfect bed for it. We both really enjoyed this one!
I started by cooking the wide egg noodles (about half the bag for 2 people) in boiling salted water for about 8-10 minutes (till al dente). Once done I strained them and set them aside.
While those are boiling, cut about 1/2 lb sirloin steak (about 1 steak) into small cubes, dice 1/4 onion, 1 carrot, measure out 1/4 C sour cream (and let come to room temperature), mince up some parsley (3 tbsp. for the noodles and extra for sprinkling), and finely dice 1 clove of garlic (also for the noodles). You will also need salt, pepper, red wine (or brandy or whatever else you like or extra beef stock I had beef consume and that worked well if that’s not your thing), beef stock (I used beef consume since that is what I had and it worked great), corn starch, Dijon mustard, butter, olive oil, and a lemon. Whisk together 1/8 C beef broth and 1 tbsp. corn starch to make a slurry.
Now let’s get cooking! Season your steak with salt and pepper, then heat 1 tbsp. olive oil in a medium skillet. Add the meet and brown it quickly (about 2 minutes). Remove the meat to a bowl and set aside. Add the veggies and cook till a tender (about 5 minutes). Turn off the heat and add in the 1/4 C wine (or whatever) and 1 C beef stock. Cook and reduce the liquid by 1/3 (about 3-4 minutes).
Here is where I started the final part of the noodles. Heat 1 tbsp. butter and 1/2 tbsp. olive oil in a separate large skillet. When hot, add the garlic and stir to cook for about 30 seconds. Add the parsley and stir it in, then grate in the zest of 1/2 a lemon and stir. Cook the mixture for another minute.
While that is cooking for the extra minute, add the slurry into the skillet with the stroganoff and cook till it thickens (about 1-2 minutes).
Back to the parsley skillet. Add the noodles to the mixture and toss to coat well and turn off the heat.
Back to finish the stroganoff. Turn off the heat, add the sour cream and 1/2 tbsp. (heaping) of Dijon mustard. Stir to combine, then add the meat and stir that in also. Taste and add some seasoning if necessary.
Serve it up by piling the noodles and topping with the stroganoff, then garnish with extra parsley. Enjoy!