I love Beef Stroganoff because well, it’s just delicious! It’s also quick to make; if you have a leftover medium rare steak from a few days before, it’s even better! Often, we will cook one or two extra steaks to make this, or a quick Beef and Broccoli.
We tend to cook our steaks medium rare, which leaves them perfect for a new dish. For this reason, I usually like to cook one or two extra steaks fow a quick meal later in the week.
1 12 to 16 ounce cooked steak (leftover is ideal), cut in 1/4″ slices
2 tablespoons olive oil
2 tablespoons butter
2 cups minced onion
1/2 cup sliced bell pepper (optional)
3 tablespoons all-purpose flour
2 cups beef or chicken stock
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon dried tarragon
1 cup sour cream
Parsley, minced, to garnish
1 package of cooked egg noodles (usually a 12 ounce package)
First, set a large pot of water, well salted, to start heating to a boil. If you don’t have an induction stove, move on to making your sauce while it’s heating.
Second, make your sauce. If your steak is not a leftover partially cooked steak, sear it now, whole. Heat up a heavy skillet and sear it in the butter and olive oil, about 4 to 5 minutes on each side. Remove and transfer to a plate. In the same skillet, add the onion and peppers (optional). Cook these on medium to medium-low till transparent, stirring often. Slice the steak while the onions are cooking. When the onions are cooked, sprinkle them with a few tablespoons of flour and stir well. Add the stock and return to a boil for a few minutes to thicken. Add the tomato paste, tarragon, and black pepper. Taste for salt and adjust. You can freeze the sauce at this point and add the sour cream after thawing.
To serve, mix hot sauce with sour cream (do not boil the sour cream), and toss with hot noodles. I like to add a little more sour cream and some red pepper flakes. Delish!