Bare Bones Beef Stroganoff (Edit recipe)

Sear the Steak

1. Place steak on a cutting board and season generously with salt. Let it rest for 5 minutes. Pat dry with a paper towel, then slice against the grain into 2½ by ½-inch strips.
2. Heat an enameled cast-iron skillet or heavy-bottomed sauté pan over high heat. We want our pan to be ripping hot before we sear the steak. Once hot, add the canola oil and gently add the steak strips. Sear until browned, about 45 to 90 seconds.
3. Using a pair of tongs, turn the strips over and sear for another 30 seconds. Remove the strips and set aside on a plate to rest.

Make the Sauce

1. Working in the same pan, lower the heat to medium-high and add the butter and mushrooms. Fry until browned, about 5 minutes.
2. Add the shallots and fry until soft and just browning, about 4 minutes.
3. Add the contents of the broth packet, stir, and cook for 1 minute.
4. Deglaze the pan with red wine and scrape any stuck on bits with a wooden spoon.
5. Add the water and bring to a boil.
6. Reduce to a simmer, cover, and cook until the liquid is reduced by half, about 10–15 minutes.

Prepare the Noodles

1. While the sauce is simmering, bring a pot of salted water to a boil. When the water comes to a rolling boil, add the egg noodles and cook until just tender, about 7–9 minutes. Strain pasta from water and set aside.

Combine, Garnish, and Serve

1. When the sauce is done, add the egg noodles, dill, and room temperature sour cream. Stir to combine. Add the steak and cover until ready to serve to keep warm. Garnish with more fresh dill and plenty of ground black pepper.