Beef Stroganoff

Searing the beef quickly over very high heat, then finishing the sauce separately and combining at the last second, keeps the meat tender instead of turning it grey and chewy.

Instructions

1. 1

   Season the sliced beef generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat until just smoking.

2. 2

   Working in small batches to avoid crowding (crowding drops the pan's temperature and causes the meat to steam and toughen instead of sear), sear the beef for 60–90 seconds total per batch, just until browned on the outside but still pink inside. Transfer immediately to a plate — it will finish cooking later in the sauce.

3. 3

   Reduce heat to medium. Add 2 tablespoons butter to the same skillet, then add the onion and cook until softened, 5 minutes.

4. 4

   Add the mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates, and the mushrooms turn golden brown, 8–10 minutes.

5. 5

   Add the garlic and cook 1 minute until fragrant.

6. 6

   Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes, then stir in the tomato paste.

7. 7

   Gradually whisk in the beef broth, followed by the Dijon mustard and Worcestershire sauce. Simmer, stirring occasionally, until slightly thickened, 4–5 minutes.

8. 8

   Meanwhile, cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain, tossing with the remaining 2 tablespoons butter.

9. 9

   Reduce the sauce to low heat and stir in the sour cream until smooth — do not let it boil once the sour cream is added, or it may curdle.

10. 10

    Return the seared beef (and any accumulated juices) to the sauce and warm through gently for 1–2 minutes, just until heated and cooked to your liking.

11. 11

    Season with salt and pepper to taste. Serve hot over the buttered egg noodles, garnished with fresh parsley.