Bare Bones Beef Stroganoff (Edit recipe)

Stroganoff is hearty comfort food that uses pantry staples, perfect for keeping warm on a cold winter night. Ours is centered around the beef, so go ahead and splurge on a prized cut of grass-fed ribeye or filet mignon—you won’t be disappointed.

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	489
Fat:	24 g
Carbohydrates:	41 g
Protein:	30 g
Cholesterol:	113 g
Sodium:	83 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by Bare Bones

View original recipe

Serves: 4

Ingredients

2 Tbsp Avocado Oil
1 lb Sirloin Steak, (or tenderloin, ribeye, or porterhouse)
2 Tbsp Unsalted Butter
16 oz Crimini Mushrooms, cleaned and sliced
1/4 cup Shallot, finely chopped (about 1 shallot)
1/4 cup Cabernet Sauvignon Red wine, (or pinot noir)
1 cup Water
1 Beef Instant Bone Broth, (1 packet)
3/4 cup Sour Cream, room temperature
1 Tbsp fresh Dill, minced
6 oz Wide Egg Noodles

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sear the Steak

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.
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.
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

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

Prepare the Noodles

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

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.