Beef Stroganoff is a classic Russian entree that traditionally combines cuts of steak with a sour cream sauce and mushrooms. Today, beef stroganoff is usually served over rice or egg noodles, as in this recipe. Feel free to use whatever cuts of steak you prefer; I prefer buying small tenderloin steaks that don't need to be cut, but feel free to buy two large steaks and divide them yourself. (Be careful out "against the grain" of the meat to keep it from being "stringy.")
Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 20-24 ounces beef tenderloin steaks
- 1 T. coarsley ground pepper, plus more to taste
- 1 t. salt, plus more to taste
- 1/4 cup and 2 T. olive oil, divided, plus more for sprinkling
- 2 cups chopped button or crimini mushrooms
- 2 T. flour
- 1/2 cup beef or vegetable broth
- 2/3 cup soy yogurt
- 1/3 cup soy milk
- 1 T. Dijon mustard
- 8 ounces wide egg noodles
- parsley, for garnishing
Preparation:
1. Rub the steaks with the pepper and salt. Heat 1 T. olive oil in a heavy-bottomed skillet over medium-high heat and cook the steaks, flipping once, until cooked as desired, about 3-6 minutes. Remove the steaks from the skillet, add 1 T. olive oil and saute the mushrooms until browned. Remove from heat.
2. Boil a pot of water, add the noodles and cook until just tender. Drain and set aside.
3.Heat the remaining 1/4 cup olive oil in a small saucepan over low heat and whisk in the flour, stirring constantly until combined. Add the beef broth, soy yogurt, soy milk and Dijon mustard until well combined. Cook until slightly thickened and add salt and pepper to taste.
4. To serve, portion the noodles on individual serving plates, tossing with oil and parsley. Place the steaks and mushrooms atop the noodles and pour the sauce over the dish.
