Community recipe
Creamy Beef Stroganoff with Crispy Shallot Crumbs
Tender seared beef and deeply browned mushrooms meet a tangy, silky mustard-sour-cream sauce, served over buttery egg noodles with quick golden shallot crumbs for a familiar comfort-food dinner with a crisp finish. Serves four.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 3 l waters
- 450 g beef sirloins, cut into 1 cm strips
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika
- 0.75 tsp fine salt
- 0.5 tsp black pepper
- 1 tbsp neutral oil
- 300 g cremini mushrooms, wiped clean and sliced
- 1 yellow onion, finely diced
- 2 garlics, minced
- 30 g unsalted butters
- 2 tsp fine salt
- 340 g wide egg noodles
- 400 ml low-sodium beef broth
- 1 tbsp worcestershire sauce
- 2 tsp dijon mustards
- 120 g sour creams
- 2 tbsp fresh parsleies, finely chopped
Make it
Instructions
- 01
Set up and start the water
Set out a large pot with a lid, a large heavy skillet, a cutting board, a sharp knife, a colander, and a clean plate. Fill the pot with 3 l water, cover, and bring it to a boil over high heat, about 8–10 minutes. Keep the skillet off the heat for now. | Why: Getting the water heating first makes it easy to cook the noodles while the sauce comes together.
- 02
Season and sear the beef
Pat 450 g beef sirloin thoroughly dry, trim away any tough silverskin, and cut across the grain into strips about 1 cm thick. Toss with 2 tbsp all-purpose flour, 1 tsp smoked paprika, 0.75 tsp fine salt, and 0.5 tsp black pepper until lightly coated. Heat the skillet over medium-high heat for about 2 minutes, add 1 tbsp neutral oil, and swirl to coat. Sear the strips in two uncrowded batches for about 1–2 minutes per side, until browned; check a thicker strip with a food thermometer and cook to 63°C (145°F). Transfer each batch to the clean plate and rest for at least 3 minutes. | Why: Dry, lightly floured strips brown instead of steam, while the measured seasoning builds a savory base for the sauce.
- 03
Brown the mushrooms and cook the noodles
While the beef rests, wipe 300 g cremini mushrooms clean with a damp towel and slice them. Peel and finely dice 1 medium yellow onion; peel and mince 2 cloves garlic. Melt 30 g unsalted butter in the same skillet over medium-high heat. Add the onion and mushrooms and cook for 6–8 minutes, stirring now and then, until the mushrooms have released their moisture and browned and the onion is soft. Stir in the garlic for 30 seconds, just until fragrant. When the pot boils, stir in 2 tsp fine salt and 340 g wide egg noodles. Cook according to the package directions, usually 7–9 minutes, until tender but still springy. Drain well in the colander. | Why: Browning concentrates the mushrooms' savory flavor, and cooking the noodles separately keeps them from turning soft in the sauce.
- 04
Make the creamy sauce and serve
Pour 400 ml low-sodium beef broth into the skillet and scrape up the browned bits. Stir in 1 tbsp Worcestershire sauce and 2 tsp Dijon mustard. Bring to a gentle simmer and cook for 4–5 minutes, until glossy and slightly thickened. Return the rested seared strips and any plate juices; simmer gently for 1–2 minutes, just until hot. Remove the skillet from the heat. In a small bowl, stir a spoonful of the hot sauce into 120 g sour cream, then stir the mixture back into the skillet until smooth. Taste and adjust the seasoning with the flavors already in the pan. Finely chop 2 tbsp fresh parsley and scatter it over the top. Divide 340 g wide egg noodles among four bowls and spoon the creamy beef and mushroom sauce over them. Serve hot. | Why: A gentle simmer thickens the broth, and tempering the sour cream off the heat helps keep the sauce silky rather than curdled.
