Rich & Creamy Slayer Stroganoff

Name: Creamy Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Kosher salt and freshly ground black pepper; 1 ½ pounds flank steak or sirloin roast; 2 tablespoons all-purpose flour; 2 tablespoon plus 2 teaspoons Potato Slayer seasoning, divided; 1 tablespoon vegetable oil; 4 tablespoons unsalted butter; 8 ounces sliced cremini mushrooms; 2 shallots, thinly sliced; 16 ounces wide egg noodles or pappardelle; ¼ cup dry white wine; 1 cup sour cream or crème fraîche; 1 ½ teaspoons Worcestershire sauce; 1 tablespoon Dijon mustard; 2 tablespoons chopped fresh parsley, plus more as desired; 1 tablespoon freshly squeezed lemon juice

If Beef Stroganoff calls to mind a forgettable meal from childhood–cast that memory aside. When done right, this mix of tender, seasoned beef, creamy mushroom gravy and heap of buttery noodles makes for a luxurious dinner.

Although this dish can be made with beef tenderloin, you’ll get incredible flavor at a fraction of the price from flank steak. Pro Tip: Don’t relegate Potato Slayer seasoning to spuds–here it perfumes the beef and gravy with an irresistible herby aroma.

Creamy Beef Stroganoff

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

This recipe calls for sliced cremini mushrooms, but feel free to use white button, or even a mix of wild mushrooms instead. Sour cream will curdle over high heat, so adjust accordingly when you mix it in (crème fraîche or even heavy cream are great options as well).

Ingredients

Kosher salt and freshly ground black pepper
1 ½ pounds flank steak or sirloin roast
2 tablespoons all-purpose flour
2 tablespoon plus 2 teaspoons Potato Slayer seasoning, divided
1 tablespoon vegetable oil
4 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
2 shallots, thinly sliced
16 ounces wide egg noodles or pappardelle
¼ cup dry white wine
1 cup sour cream or crème fraîche
1 ½ teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley, plus more as desired
1 tablespoon freshly squeezed lemon juice

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Directions

Bring a large pot of salted water to a boil.
Cut the beef against the grain into ½-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
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.
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.
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.
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.
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.
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.