Beef Stroganoff

BEEF STROGANOFF

Flavored with Marsala wine, and garnished with cherry tomatoes, my recipe for Beef Stroganoff is a new take on a classic dish.

Serves 4

2	tablespoons olive oil, plus more for drizzling
1	pound sirloin steak, patted dry and thinly sliced
1	large yellow onion, peeled and chopped
12	ounces white button mushrooms, brushed, trimmed, and halved
4	cloves garlic, peeled and finely minced
½	cup sweet Marsala wine
1	cup homemade beef stock, or low-sodium canned beef broth
1	tablespoon wholegrain mustard
12	ounces egg noodles
	Kosher salt and freshly ground black pepper
½	cup sour cream, plus more for garnish
8	ounces cherry tomatoes, halved
2	tablespoons fresh flat-leaf parsley, chopped, plus more for garnish
1	tablespoon fresh dill, chopped, plus more for garnish

In a large skillet set over medium-high heat, warm 1 tablespoon of olive oil until hot, but not smoking. Add the sirloin steak and sear, stirring often, until well browned on all sides, about 5 minutes. Remove the steak from the skillet and set aside.

Return the skillet to the heat and add in the remaining tablespoon of oil. Cook the onion and mushrooms in the hot oil, stirring often, until tender and lightly golden, 5 to 8 minutes. Toss in the garlic and cook an additional minute. Then, remove the skillet from the heat and pour in the Marsala wine. Return the skillet to the heat and deglaze the pan by using a spoon to scrape up any browned bits stuck to the bottom. Add the beef stock, mustard, and reserved steak to the skillet. Cover and simmer until the steak is tender, 30 to 40 minutes.

Meanwhile, following the package instructions, cook the egg noodles in boiling salted water until al dente. Drain the noodles and drizzle with oil. Season with salt and black pepper.

Add the sour cream, cherry tomatoes, parsley, and dill to the skillet, stirring to combine well. Season to taste with salt and black pepper, and pour the stroganoff mixture over the cooked egg noodles. Garnish each serving with additional sour cream, parsley, and dill.