Beef-and-Mushroom Stroganoff

Name: Beef-and-Mushroom Stroganoff
Ingredients: 3 tablespoons all-purpose flour; 1 teaspoon paprika; ⅛ teaspoon cayenne pepper; 1½ teaspoons fine sea salt, divided; ½ teaspoon coarsely ground black pepper, divided; 1 pound beef sirloin, boneless rib eye, or tenderloin; 1 pound beef sirloin, boneless rib eye, or tenderloin; 2 tablespoons extra-virgin olive or vegetable oil, divided; 2 tablespoons extra-virgin olive or vegetable oil, divided; 4 tablespoons salted or unsalted butter, divided; 4 tablespoons salted or unsalted butter, divided; 1 pound button or cremini mushrooms, quartered; 1 pound button or cremini mushrooms, quartered; ½ small white or yellow onion, finely chopped; ½ small white or yellow onion, finely chopped; ¼ cup dry white wine; ¾ cup beef broth; 1 cup sour cream; 1 teaspoon Worcestershire sauce; 1 (12- ounce) package egg noodles; 2 tablespoons chopped fresh parsley

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

This classic comfort food is wonderfully versatile—use any cut of beef on sale or a combination of cuts. Egg noodles pair perfectly with the rich mushroom gravy, whether you prefer wide or narrow varieties.

Ingredients

3 tablespoons all-purpose flour
1 teaspoon paprika
⅛ teaspoo

Pasta

Method

Combine flour, paprika, cayenne pepper, ½ teaspoon salt, and ¼ teaspoon black pepper in a large shallow dish.

Slice beef against the grain into ½-inch strips. Pound lightly to ¼-inch thickness. Dredge meat in flour mixture, shaking off excess.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the beef and cook for 1 to 2 minutes or until browned on all