Beef Stroganoff

Beef Stroganoff

Beef Stroganoff is a classic recipe which was a standard on many top-tier restaurant’s menus. The tender beef strips, simmered in a rich, creamy, savory sauce, served over hearty egg noodles is a personal favorite. We’ve tweaked our recipe, using our Swedish Meatball Mix which has the requisite nutmeg, allspice and other flavorful spices, when combined with the onions, mushrooms and other ingredients creates the rich flavor. Serve over noodles, and you have a Beef Stroganoff worthy of any fine restaurant menu. Enjoy!

Serves 4

Ingredients:
1 to 1 ¼ Pounds Steak Cut into Thin Long Strips Against the Grain, about 1 ½” Long. We use Rib Eye or Sirloin.
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Granulated Onion
1 Teaspoon Granulated Garlic
2 Tablespoons Olive Oil

For the Sauce
1 Pound Wide Egg Noodles
6 Tablespoons Olive Oil Divided
1 Pound White Button Mushrooms Sliced
6 Tablespoons Butter Divided
1 Large Yellow Onion Sliced
1 Tablespoon Garlic, Minced
¼ Cup Flour
½ Cup Dry White Wine, like a Chardonnay
3 Cups Low-sodium Beef Stock
1 ounce (3 to 4 tablespoons) Sheffield’s Swedish Meatball Mix
2 Tablespoons Worcestershire Sauce
2 Tablespoons Dijon Mustard
½ Cup Sour Cream
½ Cup Heavy Cream
2 Cups Pasta Water, reserved from cooked pasta.
Sea Salt & Freshly Ground Pepper
½ Cup Parsley, Rough Chopped

Instructions:
In a large mixing bowl, add the beef strips, Sea Salt, Black Pepper, Onion, and Garlic. Toss well to combine thoroughly and evenly.

Heat a large non-stick skillet over medium-high heat. Add the 2 tablespoons olive oil. When it starts to shimmer, add the beef strips. Cook for 4 to 5 minutes, or until they start to brown, stirring a few times. Transfer to a bowl and loosely cover with foil to keep warm.

Bring a large pot of salted water to boil.

Heat the same large skillet over medium-high, adding 3 tablespoons of olive oil. Add the sliced mushrooms. Cook about 12 to 15 minutes, or until they have released their water and start to brown at the edges. Add 1 teaspoon of sea salt and 1 teaspoon of black pepper. Toss to combine and transfer to a bowl. Loosely cover with foil and set aside.

In the same pan, add the remaining 3 tablespoons of olive oil and 3 tablespoons of butter. Add the onions and sauté over medium-high heat for about 10 minutes until they start to turn translucent and start to brown at the edges. Watch so they don’t burn. Turn down the heat to medium if they brown too fast. Add the tablespoon of garlic, and stir in.

While the onions are sautéing, add the egg noodles to the boiling water and cook according to the package instructions. When cooked, drain the noodles, reserving 2 cups of the pasta water. Add the remaining 3 tablespoons of the butter, toss to melt, cover and set aside.

Add the ¼ cup flour to the pan with the onions. Cook about 1 minute, stirring a few times, until the flour is completely combined with the sauteed onions. Add the white wine and beef stock. Increase the temperature to high, bringing the mixture to a boil. Scrape any brown bits from the bottom of the pan with a flat wooden spoon, if any. Whisk for a couple minutes until smooth, then reduce heat to a simmer. Add the Swedish Meatball Mix, Dijon mustard, and Worcestershire sauce. Whisk in to combine well.

Add the mushrooms and steak slices. Stir to combine. Add the sour cream and heavy cream. Stir in and simmer for 2 minutes. Taste and adjust salt and pepper if desired. The sauce should have a nice consistency. If too thick, add a bit of the pasta water. Remove from heat and cover.

Stir the cooked noodles to distribute the melted butter. Plate a portion of the noodles, ladling some of the Beef Stroganoff over the noodles. Garnish with the chopped parsley. Enjoy!