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Ingredients:
1/2 pound egg noodles
1 pound sirloin steak, cut into strips 2-inches long and 1/4-inch thick
1 large onion, chopped
1 pound mushrooms, white button or baby bella
3/4 cup (1/2 bottle) stout beer
2 tablespoons Dijon mustard
1/2 cup sour cream, room temperature
Salt and pepper
Bring a large amount of salted water to a boil and cook the egg noodles
until they are al dente. Strain and set aside.
Set a large skillet over medium-high heat and film the bottom with canola
oil. Sprinkle the strips of steak with salt and pepper. Sear the meat in
batches, making sure not to crowd the pan. Transfer browned meat to a
separate plate.
Lower the heat to medium and add another teaspoon of oil to the pan, if
necessary. Cook the onions with a pinch of salt until they become
translucent and start to brown (5 minutes). Add the mushrooms with another
pinch of salt and cook until they have released all their juices and
turned golden brown (5 minutes). Return the heat to medium-high to
evaporate the juices.
Pour in the beer, scraping the bottom of the pan to release the glaze. Add
the meat back to the pan. Reduce the heat to medium and let the stroganoff
simmer until the sauce is slightly reduced and the meat is entirely cooked
through.
Stir in the mustard and sour cream. Taste to adjust seasonings and serve
over egg noodles. Serves 4.
1/2 pound egg noodles
1 pound sirloin steak, cut into strips 2-inches long and 1/4-inch thick
1 large onion, chopped
1 pound mushrooms, white button or baby bella
3/4 cup (1/2 bottle) stout beer
2 tablespoons Dijon mustard
1/2 cup sour cream, room temperature
Salt and pepper
Bring a large amount of salted water to a boil and cook the egg noodles
until they are al dente. Strain and set aside.
Set a large skillet over medium-high heat and film the bottom with canola
oil. Sprinkle the strips of steak with salt and pepper. Sear the meat in
batches, making sure not to crowd the pan. Transfer browned meat to a
separate plate.
Lower the heat to medium and add another teaspoon of oil to the pan, if
necessary. Cook the onions with a pinch of salt until they become
translucent and start to brown (5 minutes). Add the mushrooms with another
pinch of salt and cook until they have released all their juices and
turned golden brown (5 minutes). Return the heat to medium-high to
evaporate the juices.
Pour in the beer, scraping the bottom of the pan to release the glaze. Add
the meat back to the pan. Reduce the heat to medium and let the stroganoff
simmer until the sauce is slightly reduced and the meat is entirely cooked
through.
Stir in the mustard and sour cream. Taste to adjust seasonings and serve
over egg noodles. Serves 4.