4 cups egg noodle (600 g), buttered, rice or potatoes, for serving
Nutrition Info
Calories 265
Fat 13g
Carbs 20g
Fiber 0g
Sugar 3g
Protein 14g
How to Make It
1. Step
In a medium bowl, season the beef with salt and pepper and toss to coat.
2. Step
Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
3. Step
In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
4. Step
Melt the butter in the leftover meat drippings.
5. Step
Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
6. Step
Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
7. Step
Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
8. Step
Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
9. Step
Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
10. Step
Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
11. Step
Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
