Rich & Creamy Slayer Stroganoff

Directions

1. Bring a large pot of salted water to a boil.

2. Cut the beef against the grain into ½-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.

3. Whisk together the flour and 2 tablespoons of Potato Slayer in a large shallow bowl. Dredge the strips of meat in the flour mixture, shaking off excess flour, then transfer them to a large plate.

4. Heat the oil in a large skillet over high heat. When the oil begins to shimmer, swirl the skillet to coat and sauté the beef slices in two batches, until they are deeply browned on both sides but rare inside, about 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.

5. Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots, remaining 2 teaspoons Potato Slayer and 1 tablespoon butter and stir to combine.

6. While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter, lemon juice, and chopped parsley. Set aside.

7. When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, reduce heat slightly and slowly stir in the cream, followed by the Worcestershire and mustard.

8. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, just until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings. Serve the stroganoff over the noodles, garnished with additional parsley if desired.