Beef Strokin’…ahem, Stroganoff!

Innuendos aside, this is an incredibly simple, delicious meal that is sure to please the whole family! One of those ones you can whip up in no time, but it sure as shit doesn’t taste like it!

Ingredients:

• 1 lb top sirloin steak, sliced into strips
• 2 tbsp olive oil (the good shit)
• 1 medium yellow onion, diced or coarsely chopped
• 10 oz mushrooms (baby bella, cremini, or similar)
• 2 tbsp unsalted butter
• 1 tbsp AP flour
• 1 cup beef broth
• 1 tsp Dijon mustard
• 3/4 cup heavy cream
• 1/4 cup sour cream
• 1 tsp paprika
• 1 tsp Worcestershire sauce
• Salt and Pepper (to taste)
• 12 oz egg noodles

Steps:

1. In a large deep skillet, heat the olive oil on medium-high heat
2. Sprinkle the steak with salt and pepper lightly
3. Once hot, add the steak to the skillet and sear lightly until browned, about 45 seconds per side
4. When the steak is cooked, transfer to a plate and top with aluminum foil to keep warm
5. Add the butter to the skillet and melt down
6. Add in the onions and mushrooms and cook in the butter for roughly 6 minutes, or until the vegetables are golden
7. Sprinkle in the flour and mix until a roux begins to form, roughly 1 minute
8. Pour in the broth to deglaze, then add the heavy cream, sour cream, and mustard, mixing vigorously to prevent clumping
9. Finalize the sauce with the Worcestershire sauce, S&P and allow to thicken – about 3-4 minutes
10. When at the right thickness, add back the beef strips and accumulated juices from the plate and mix well before removing from heat
11. In a separate pot, bring a pot of salted water to boil and cook the egg noodles per the package directions
12. Serve the stroganoff on top of the cooked egg noodles and enjoy!