Beef and Mushroom Stroganoff

Instructions

1. Step 1

   Prepare the beef, mushrooms, onion, and garlic as described in the ingredient list. Keep the raw beef separate from the vegetables.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the sunflower oil in the large skillet over high heat. Season the beef with ⅜ tsp (2 gr) salt and 1 gr black pepper, then brown it in a single layer, working in batches if needed.

   Timer: 4 min (fixed)

   Ingredients used: 600.0 gr Beef Sirloin, 2.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 15.0 ml Sunflower Oil

   Cookware: large skillet, tongs

3. Step 3

   Transfer the browned beef to a clean plate. Melt 1 tbsp (15 gr) butter in the skillet over high heat, add the mushrooms, and cook until browned and their released moisture has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Cremini Mushroom, 15.0 gr Unsalted Butter

   Cookware: large skillet, wooden spoon

4. Step 4

   Reduce to medium heat. Add the remaining 1 tbsp (15 gr) butter and the onion, then cook until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Onion, 15.0 gr Unsalted Butter

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the garlic and cook just until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large skillet, wooden spoon

6. Step 6

   Sprinkle the flour over the mushroom mixture and stir over medium heat until no dry flour remains.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr All-Purpose Flour

   Cookware: large skillet, wooden spoon

7. Step 7

   Gradually whisk in the beef stock. Add the Dijon mustard, Worcestershire sauce, remaining ⅝ tsp (4 gr) salt, and remaining 1 gr black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 360.0 ml Beef Stock, 15.0 gr Dijon Mustard, 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 15.0 ml Worcestershire Sauce

   Cookware: large skillet, whisk

8. Step 8

   Bring the sauce to a gentle simmer over medium heat, then reduce to low heat and cook until lightly thickened.

   Timer: 5 min (fixed)

   Cookware: large skillet, wooden spoon

9. Step 9

   Meanwhile, cook the egg noodles in a large pot of boiling water until tender according to their package timing. Drain thoroughly.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Egg Noodle

   Cookware: colander, large pot

10. Step 10

    Remove the skillet from the heat and stir in the sour cream until the sauce is smooth.

    Timer: 1 min (fixed)

    Ingredients used: 180.0 ml Sour Cream

    Cookware: large skillet, wooden spoon

11. Step 11

    Return the beef and its collected juices to the skillet. Warm gently over low heat, then serve the stroganoff over the drained noodles.

    Timer: 2 min (fixed)

    Cookware: large skillet, wooden spoon