Creamy Beef Stroganoff with Dill and Egg Noodles

Make it

Instructions

1. 01

   Prep the ingredients and equipment

   Set a large pot, a colander, a large skillet, a cutting board, a chef’s knife, tongs, a whisk, and serving bowls within reach. Bring enough water to fill the pot two-thirds full to a boil over high heat. Pat 680 g beef sirloin dry and slice it across the grain into thin strips. Wipe 340 g cremini mushrooms clean and slice them. Peel, halve, and thinly slice 1 yellow onion. Peel and mince 3 garlic cloves. Rinse, thoroughly dry, and finely chop 15 g fresh dill. Measure 240 g sour cream, 500 ml beef broth, 1 tbsp Dijon mustard, 225 g egg noodles, 2 tsp kosher salt, 1 tsp black pepper, 2 tbsp olive oil, 2 tbsp unsalted butter, and 2 tbsp all-purpose flour; keep the sour cream at room temperature while preparing the sauce. | Why: Organizing and cutting everything before searing keeps the beef tender and prevents the sauce from overcooking.

2. 02

   Sear the beef

   Heat the skillet over medium-high heat for 2 minutes, then add half the olive oil. Season the beef with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Add half the beef in a single layer and sear for 1 1/2 to 2 minutes per side, until well browned while still slightly pink inside; transfer it to a clean plate. Repeat with the remaining olive oil and beef. Do not crowd the skillet or cook the beef through at this stage. | Why: Fast, spacious searing builds a savory crust while keeping the beef tender for its final warm-through.

3. 03

   Brown the vegetables

   Reduce the skillet to medium heat and melt the butter in the beef drippings. Add the mushrooms and onion, then season with 1/2 teaspoon of the remaining kosher salt and 1/4 teaspoon of the remaining black pepper. Cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms have released their liquid, the pan is mostly dry, and the onion is soft and golden at the edges. Stir in the garlic and cook for 30 seconds, just until fragrant. | Why: Cooking off mushroom moisture concentrates their flavor and creates the browned base for the sauce.

4. 04

   Simmer the stroganoff sauce

   Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute so no dry pockets remain. Gradually whisk in the beef broth and Dijon mustard, scraping up the browned bits from the skillet. Bring the sauce to a gentle simmer, then cook for 3 to 4 minutes, whisking often, until it lightly coats a spoon. Remove the skillet from the heat and whisk in the sour cream until the sauce is smooth; do not boil after adding it. Stir in the reserved beef and any juices, then cover loosely and let it warm gently off heat for 3 minutes. | Why: The flour gives the sauce body, while taking it off the heat before adding sour cream keeps it velvety rather than grainy.

5. 05

   Cook the noodles and finish

   Once the pot of water is at a rolling boil, add the egg noodles and the remaining 1/2 teaspoon kosher salt. Stir immediately and cook for 6 to 7 minutes, or until tender with a slight bite. Reserve 120 ml of the cooking water, then drain the noodles well in the colander. Stir the noodles into the sauce, adding a splash of reserved cooking water only if needed to loosen it. Taste and season with the remaining 1/4 teaspoon black pepper if desired. Fold in three-quarters of the dill. Divide among warm bowls, garnish with the remaining dill, and serve immediately. | Why: Finishing the noodles in the sauce helps them absorb the savory flavor, and dill adds fresh contrast to the rich creaminess.