Steak and Mushroom Stroganoff

Named after a nineteenth-century Russian count, this old-world dish has been popular on this side of the globe for decades. Countless versions fill the country’s recipe boxes, but this one is particularly sensational: tender chunks of steak, sweet shallots, loads of sautéed mushrooms, and an outrageously rich sour cream sauce. Best of all, this decadent dish comes together quickly, making it the perfect choice for a cozy winter weeknight dinner.

Steak and Mushroom Stroganoff

• 1 1/2 lb. (750 g) sirloin steak
• Kosher salt and freshly ground pepper, to taste
• 3/4 lb. (375 g) wide egg noodles
• 2 Tbs. canola oil, plus more as needed
• 1 lb. (500 g) button or cremini mushrooms, brushed clean and sliced
• 3 Tbs. unsalted butter
• 1/3 cup minced shallots
• 1 1/2 cups (12 fl. oz./375 ml) sour cream, at room temperature
• 1 Tbs. minced fresh dill, plus more for garnish

Trim the steak of any surface fat. Cut the steak across the grain into slices 1⁄4 inch (6 mm) thick, then cut the slices into 2-inch (5-cm) lengths. Season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the egg noodles and stir occasionally until the water returns to a boil. Cook until al dente (tender but firm to the bite), according to the package
directions.

While the noodles are cooking, brown the steak. In a large frying pan over medium-high heat, warm the oil until it shimmers. Add the steak in batches and cook, stirring frequently, until lightly browned and still quite rare, about 1 1⁄2 minutes per batch, adding more oil to the pan as needed. Transfer the beef to a plate.

When all the steak is cooked, add the mushrooms and 2 Tbs. of the butter to the frying pan and cook over medium-high heat, stirring frequently, until the mushrooms are lightly browned, about 6 minutes. Add the shallots and cook, stirring occasionally, until they soften, about 2 minutes. Remove from the heat and stir in the steak, sour cream and the 1 Tbs. dill. Return to medium heat and simmer, stirring constantly, until the sour cream is heated through, about 1 minute. Do not allow to boil. Season with salt and pepper.

When the noodles are ready, drain them and return to the cooking pot. Add the remaining 1 Tbs. butter and toss to coat. Divide the noodles among dinner plates and top each serving with the steak and sauce. Sprinkle with dill and serve immediately. Serves 4.

Recipe adapted from Williams-Sonoma Comfort Food: Warm and Homey, Rich and Hearty by Rick Rodgers.