Beef Stroganoff

Instructions

1. Step 1

   Pat the beef dry, then season it with ½ tsp (3 gr) salt and 1 gr ground black pepper.

   Ingredients used: 600.0 gr Beef Sirloin, 1.0 gr Ground Black Pepper, 3.0 gr Salt

2. Step 2

   Heat the vegetable oil in the large skillet over high heat. Sear the beef in two batches until browned, about 1 minute per side, transferring each batch out with the tongs.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large skillet, tongs

3. Step 3

   Reduce to medium heat. Add the butter and onion, then cook until the onion softens.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 gr Butter, 1.0 piece Onion

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the mushrooms and ⅛ tsp (1 gr) salt. Cook until their liquid evaporates and the mushrooms begin to brown.

   Timer: 6 min (fixed)

   Ingredients used: 250.0 gr Cremini Mushroom, 1.0 gr Salt

   Cookware: large skillet, wooden spoon

5. Step 5

   Sprinkle in the flour and stir until it coats the vegetables and loses its raw appearance.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr All-Purpose Flour

   Cookware: large skillet, wooden spoon

6. Step 6

   Gradually stir in the beef stock, then add the Dijon mustard and Worcestershire sauce. Simmer over low heat until slightly thickened.

   Timer: 5 min (fixed)

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

   Cookware: large skillet, wooden spoon

7. Step 7

   Meanwhile, bring water to a boil in the large pot over high heat. Add the egg noodles and ⅜ tsp (2 gr) salt, cook until tender according to the package directions, then drain.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Egg Noodle, 2.0 gr Salt

   Cookware: colander, large pot

8. Step 8

   Return the seared beef and its collected juices to the sauce. Cook over medium heat until the thickest strips reach 63°C, then remove the skillet from the heat.

   Timer: 3 min (fixed)

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

9. Step 9

   Stir in the sour cream and the remaining 1 gr ground black pepper until the sauce is uniform. Let the stroganoff stand off the heat for 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 180.0 ml Sour Cream

   Cookware: large skillet, wooden spoon

10. Step 10

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

    Ingredients used: 10.0 gr Parsley