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BEEF STROGANOFF WITH NOODLES
8 oz extra-wide egg noodles
1 ½ lbs rib-eye steak, sliced into ½ inch-thick strips
2 tsp salt, plus more for the pasta water
1 tsp freshly ground black pepper
4 tbsp olive oil
3 tbsp butter
1 ½ c thinly sliced onions
12 oz button mushrooms, wiped clean, stemmed and sliced (about 4 cups)
1 tbsp chopped garlic
1 tbsp all-purpose flour
2 cups beef stock or canned, low-sodium beef broth
½ cup sour cream
1 tbsp chopped fresh parsley
Bring a large pot of salted water to a boil. Add the noodles and cook until just tender,
about 8 minutes.
While the noodles are still cooking, season the beef with 1 tsp salt and ½ tsp pepper.
Heat 2 tbsp of olive oil in a 12-inch sauté pan over high heat. In two batches, brown
the beef strips for 1 to 2 minutes per side. Transfer beef to a plate and set aside.
Add the butter to the sauté pan, and when melted, add the onions. Reduce the heat
to medium and cook until the onions are soft, about 4 minutes. Add the mushrooms
and continue to cook, stirring as needed, until nicely browned, about 7 minutes.
When the noodles are cooked, drain them, transfer to a bowl and toss with the
remaining 2 tbsp olive oil. Cover to keep warm until ready to add to the sauce.
Add the garlic and the remaining 1 tsp salt and ½ tsp pepper to the mushroom
mixture and cook, stirring for 1 minute. Sprinkle with the flour and stir. Increase the
heat to high and whisk in the broth. When the liquid comes to a boil, reduce the heat
to a simmer and cook for 5 minutes.
Return the beef and any juices that have accumulated on the plate to the sauté pan.
Whisk in the sour cream and parsley, and remove the pan from the heat. Fold in the
warm noodles and serve immediately.
6 servings.
WINE:
Domaine Saint-Damien Les Souteyrades Gigondas 2006
Bedegas Maurodos Prim'a 2007
A description of this wine can be found under the Wine Club tab.
BEEF STROGANOFF WITH NOODLES |
