Beef Stroganoff

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The Fannie Farmer version is a bit too ‘50’s and the Serious Eats version is a little too swank for a weeknight at the Angry Drunk house1. I think this version splits the difference



Cut meat into ¼ inch slices.

In a large skillet heat oil until lightly smoking. Add meat and sear until browned. Remove from skillet and set aside.

Reduce heat to medium and add 1 tbsp butter and the mushrooms. Cook, tossing frequently until the mushrooms have released their liquid and started to brown. Add 1 tbsp butter and the onions continue cooking, stirring until the mushrooms and onions are thoroughly browned.

Add shallots and thyme, cook until shallots are softened and fragrant. Add stock and bring to a simmer.

Stir in sour cream and nutmeg. Simmer until the sauce has thickened to the point of coating the back of a spoon. Add meat back to the sauce and heat until the meat is warmed.

Prepare egg noodles per package instruction. Drain and add remaining butter.

Serve stroganoff over buttered noodles.

  1. Really, gelatin to keep the sour cream from breaking?