I don’t have a video for this recipe.

If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of

Beef Stroganoff

...in your mind.

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Beef Stroganoff

If you're looking for something richly comforting and satisfying - you've come to the right place. I cook the steak for this, but you could easily use 'intentional leftovers'. You know what I mean...you're grilling steaks for a handful of friends and throw on an extra one or two to use for this the next day. Btw, Intentional Leftovers is the name of my 4th cookbook.

Ingredients

1 pound steak of your choice, I used filet but no pressure
Neutral oil
Kosher salt & coarsely ground black pepper
2 tablespoon butter
1 yellow onion, thinly sliced
1/2 pound shiitake mushrooms, thinly sliced
1 large clove garlic, minced
1 teaspoon fresh thyme leaves
2 cups beef broth
1/2 cup heavy cream
2 tablespoons vermouth
6 ounces wide egg noodles
1/3 cup sour cream
1 tablespoon Worcestershire
1 tablespoon prepared horseradish
Chopped parsley to garnish

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Directions

Lightly oil the steak, season with salt & pepper and cook until your desired doneness - set aside
In the same pan melt butter with a tablespoon of oil, and add the onions and mushrooms - cook until just beginning to soften, about 5 minutes
Make a small clearing in the center and add a teaspoon of oil and the garlic
When fragrant mix it in, then add the broth and cream - stir well, bring to a boil then reduce to a simmer and leave to thicken 15-20 minutes
When there's about 5 minutes left, drop the noodles into boiling water (cook about 8 minutes or to package directions) and add the vermouth to the sauce along with the sour cream, Worcestershire and horseradish - stir well
Drain the noodles, add to the sauce and slice the steak
Plate the noodles with some steak on top garnished with parsley