Beef Stroganoff

• porciones: 4 servings
• tiempo activo: 20 minutes
• tiempo total: 1 hour

Ingredientes

8 oz. extra-wide egg noodles

4 tbsp. unsalted butter, divided

1 lb. skirt steak

2 tsp. kosher salt, plus more

4 tbsp. all-purpose flour, divided

3 tbsp. neutral oil

8 oz. baby bella mushrooms, sliced (no mushrooms for Kio)

2 large shallots, thinly sliced

3 cloves garlic, finely chopped

1 tbsp. Dijon mustard

1 tbsp. tomato paste

1 tbsp. Worcestershire sauce

2 c. low-sodium beef stock

1/2 c. full-bodied red wine

1/2 c. sour cream

Chopped fresh parsley, for serving

Instrucciones

In a large pot of boiling water, cook noodles, stirring occasionally, until al dente according to package instructions. Drain and transfer to a large bowl. Add 2 Tbsp. butter and toss to combine.

Meanwhile, slice steak with the grain into 2"-thick pieces. In a small bowl, mix salt and 3 Tbsp. flour. In a large, shallow pan over medium-high heat, heat oil until shimmering. Test an edge of a piece of steak; if the sizzle is aggressive, it's ready to go. Dredge steaks in flour mixture, shaking off excess. Cook, turning once, until deep golden brown, about 1 minute per side. Transfer to a cutting board.

In same pan over medium-high heat, combine mushrooms, 1 Tbsp. butter, and 1/4 c. water. Cook, stirring occasionally and scraping bottom of pan, until mushrooms are golden brown, 8 to 10 minutes; season with salt and stir to combine. Using a slotted spoon, transfer mushrooms to a plate.

Reduce heat to low. Cook shallots, 3 Tbsp. water, and remaining 2 Tbsp. butter, stirring occasionally, until shallots are caramelized and taste sweet, 10 to 15 minutes.

Add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high. Add mustard, tomato paste, and Worcestershire and cook, stirring, until paste is brick red, about 1 minute. Sprinkle with remaining 1 Tbsp. flour and cook, stirring, until flour is toasted, about 1 minute. Pour in stock and wine and bring to a boil. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Transfer 1/2 c. sauce to a small bowl; stir in sour cream.

Thinly slice meat against the grain into 1/2" strips. Return steak and mushrooms to pan and toss to combine. Add sour cream mixture and noodles to pan and cook, tossing constantly, until sauce thickens and coats noodles, about 3 minutes; season with salt.

Divide beef stroganoff among bowls or plates. Top with parsley.

Nutrición

• Calorías: 813
• Grasa Total: 45 g
• Grasa Saturada: 17 g
• Grasa Trans: 1 g
• Colesterol: 169 mg
• Sodio: 1147 mg
• Carbohidratos Totales: 57 g
• Fibra Dietética: 4 g
• Azúcares Totales: 8 g
• Proteína: 38 g