Beef Stroganoff with Mushrooms

Instructions

1. Step 1

   Bring a large pot of water to a boil. Add the egg noodles and cook until just tender, then drain well.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Egg Noodle

   Cookware: colander, large pot

2. Step 2

   Heat the vegetable oil in a large skillet over high heat. Season the beef with ½ tsp (3 gr) salt and the black pepper, then sear it in batches until browned; transfer the beef to a clean plate.

   Timer: 5 min (fixed)

   Ingredients used: 600.0 gr Beef Sirloin, 2.0 gr Ground Black Pepper, 3.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: large skillet, wooden spoon

3. Step 3

   Reduce to medium heat and melt 1 tbsp (15 gr) butter in the skillet. Add the mushrooms and cook until browned and their released liquid has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Mushroom, 15.0 gr Unsalted Butter

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the remaining 1 tbsp (15 gr) butter and the onion. Cook over medium heat until the onion is soft and translucent.

   Timer: 4 min (fixed)

   Ingredients used: 1.0 piece Onion, 15.0 gr Unsalted Butter

   Cookware: large skillet, wooden spoon

5. Step 5

   Sprinkle in the flour and stir continuously over medium heat until it evenly coats the vegetables and loses its raw appearance.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr All-Purpose Flour

   Cookware: large skillet, wooden spoon

6. Step 6

   Gradually stir in the beef stock, then add the mustard, Worcestershire sauce, and remaining ¾ tsp (4 gr) salt. Simmer over medium heat until smooth and lightly thickened.

   Timer: 4 min (fixed)

   Ingredients used: 300.0 ml Beef Stock, 15.0 gr Dijon Mustard, 4.0 gr Salt, 10.0 ml Worcestershire Sauce

   Cookware: large skillet, wooden spoon

7. Step 7

   Return the seared beef and any collected juices to the skillet. Simmer over medium heat until the beef reaches 63°C, then remove the skillet from the heat and let the beef rest in the sauce for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: instant-read thermometer, large skillet, wooden spoon

8. Step 8

   Stir the sour cream into the sauce off the heat until fully blended and creamy.

   Ingredients used: 180.0 ml Sour Cream

   Cookware: large skillet, wooden spoon

9. Step 9

   Divide the drained noodles among serving dishes, spoon over the beef stroganoff, and finish with the parsley.

   Ingredients used: 10.0 gr Parsley