Beef Stroganoff
 
 
Ingredients
  • ¼ cup extra-virgin olive oil
  • 10 ounces white button mushrooms, stems discarded and caps thinly sliced
  • Salt and freshly ground pepper
  • 1 pound hanger steak, sliced across the grain ½ - 1 inch thick
  • ¼ cup all-purpose flour
  • ⅓ cup dry red wine
  • 1 tablespoon unsalted butter
  • 1 onion, thinly sliced
  • 1 garlic clove, minced
  • 1½ cups chicken stock
  • 1 tablespoon Worcestershire sauce
  • ½ cup sour cream
  • 1 tablespoon chopped flat-leaf parsley
  • Egg noodles, for serving
Instructions
  1. In a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the mushrooms and cook until softened, about 5 minutes. Season the mushrooms with salt and pepper and transfer to a bowl.
  2. Generously season the steak with salt and pepper. Toss the steak in the flour until evenly coated. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the floured steak slices and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms.
  3. Add the wine to the skillet and stir to scrape up the browned bits. Add the wine to the mushrooms and steak.
  4. In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 5 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over medium heat until the pan juices thicken slightly, about 10 minutes.
  5. Remove from the heat and stir in the sour cream and parsley. Season the stroganoff with salt and pepper and serve over egg noodles.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/beef-stroganoff/