Ingredients:

  • 5 lb (680 g) Beef Sirloin or Flank Steak, cut into 1-inch strips
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • Fine Sea Salt & Black Pepper, To taste
  • 1 medium Yellow Onion, finely diced
  • 10 oz (280 g) Button or Cremini Mushrooms, sliced thickly
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 4 cups (950 ml) Beef Stock (low sodium, hot)
  • 8 oz (225 g) Dried Wide Egg Noodles
  • ½ cup (120 ml) Full-Fat Sour Cream (or Crème Fraîche)
  • ¼ cup Fresh Parsley, chopped

Instructions:

  1. Slice the beef against the grain into uniform 1-inch strips. Pat strips completely dry and season generously with salt and pepper.
  2. Place a large Dutch oven over high heat. Add the olive oil and 1 Tbsp of butter. Wait until the fat is shimmering.
  3. Add half of the beef strips, ensuring the pot is not crowded. Sear for 60–90 seconds per side until deeply browned but still rare inside. Remove the seared beef using a slotted spoon and set aside. Repeat with the remaining beef.
  4. Reduce the heat to medium. Add the remaining 1 Tbsp of butter to the pot, scraping up any brown bits (fond). Add the sliced mushrooms and sauté for 5–7 minutes until they have released their liquid and are deeply browned.
  5. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flavour of the flour.
  7. Stir in the Dijon mustard and Worcestershire sauce. Pour in the hot beef stock slowly, whisking constantly to incorporate the flour and ensure a smooth sauce base. Bring the liquid to a gentle simmer.
  8. Add the dried egg noodles directly to the simmering sauce, pressing them down to ensure they are fully submerged.
  9. Cover the pot and reduce the heat to low. Cook for 10–12 minutes, stirring occasionally (every 2–3 minutes) to prevent the pasta from sticking. The pasta should be al dente.
  10. If the sauce becomes too thick before the pasta is cooked, add a splash more hot stock or water.
  11. Remove the pot from the heat immediately. Return the reserved seared beef strips (and any accumulated juices) to the pot. Stir to combine.
  12. In a small separate bowl, scoop 1 large spoonful of the hot sauce and stir it into the cold sour cream. This 'tempers' the cream and prevents it from splitting.
  13. Stir the tempered sour cream mixture into the stroganoff until the sauce is creamy and pale golden brown. Do not boil the sauce after adding the sour cream.
  14. Taste and adjust seasoning (salt/pepper) one last time.
  15. Garnish generously with fresh chopped parsley and serve immediately.