Beef Stroganoff with Mushrooms and Egg Noodles
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Thin strips of beef are seared fast, then simmered briefly in a deep, mushroom-and-onion sauce finished with soured cream, and served over buttered egg noodles.
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Method
- 1
Prepare the water and coat the beef. Bring 3 litres of water to the boil with the noodle salt, ready for the noodles later. Pat the beef strips dry and toss them with the flour, paprika, beef salt and pepper; the flour helps the beef form a fast crust in the pan and later helps thicken the sauce.
- 2
Sear the beef in batches. Heat 1 tbsp of the oil in the pan over high heat until shimmering, then sear half the beef in a single layer for 1 minute a side until browned but not cooked through. Tip onto a tray and repeat with the remaining oil and beef. Searing the thin strips briefly in two batches keeps them tender rather than toughening them with prolonged cooking.
- 3
Cook the mushrooms and onion. Lower the heat to medium-high, add the butter, mushrooms and onion, and cook for 10-12 minutes, stirring occasionally, until the mushrooms release their liquid, it evaporates, and they turn deep golden. This browning step builds most of the sauce's savoury depth, so it's worth letting the mushrooms colour properly rather than rushing them.
- 4
Build the sauce. Stir in the tomato purée and flour and cook for 1 minute, then gradually stir in the stock, soy sauce and mustard powder, scraping up any browned bits from the base of the pan. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- 5
Cook the noodles. While the sauce simmers, cook the egg noodles according to the packet instructions, then drain and toss with the noodle butter. Timing this alongside the sauce means both are ready to combine at the same moment.
- 6
Finish the stroganoff. Return the beef and its juices to the pan and simmer gently for 2-3 minutes until a thick strip reads at least 63°C on a probe thermometer, then take the pan off the heat. Stir 4 tbsp of the hot sauce into the soured cream in a small bowl first, then stir this back into the pan along with the lemon juice; warming the cream gradually like this stops it curdling when it hits the hot sauce.
- 7
Serve. Warm the sauce through gently over low heat without letting it boil, then scatter with the chopped parsley or dill. Serve spooned over the buttered egg noodles.
Storage
Store leftovers in a covered container in the fridge for up to 2 days; freezing isn't recommended as the soured cream sauce can separate on thawing. Reheat gently on the hob over low heat, stirring often, until piping hot throughout (74°C), adding a splash of stock if the sauce has thickened too much. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy frying pan or sauté pan (30 cm)
- large pot (at least 4 litres)
- colander
- tongs
- wooden spoon
- small bowl
- tray or plate
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 756 kcal |
| Protein | 50.2 g |
| Carbohydrate | 66.9 g |
| of which sugars | 6.8 g |
| of which free sugars | 0.1 g |
| Fat | 32.3 g |
| of which saturates | 12.7 g |
| Fibre | 4.6 g |
| Salt | 1.94 g |
Protein per 100 kcal
6.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
