Beef Stroganoff

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 Tbsp. butter in a skillet over medium-high heat. Season steak generously with salt and pepper. Cook until well browned, 3–4 minutes per side for medium-rare, depending on thickness. Transfer to another plate

Step 2

Heat 2 Tbsp. oil in the same large skillet over medium-high. Add the onions, and sauté until softened, about 5 minutes. Add the garlic, mushrooms, and thyme and continue to cook until the edges of the mushrooms are golden brown, stirring every so often.

Step 3

Add tomato paste and cook, stirring constantly, until slightly darkened in color, about 2 minutes. Add flour and cook, stirring often to coat shallots and garlic, until toasty smelling, about 3 minutes. Add wine; cook, scraping up browned bits, until evaporated, about 1 minute. Add broth, fish sauce, mustard and any liquid from the meat. Bring to a boil over high heat, then reduce heat; simmer, stirring occasionally, until sauce coats a spoon, 12–15 minutes.

Step 4

Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, according to the package instructions. Drain into a colander, and distribute between 4 plates

Step 5

Slice steak against the grain. Place sour cream in a small heatproof bowl and gradually whisk in 1 cup sauce. Stir back into sauce in skillet with Paprika. Taste and season with more salt or fish sauce if needed. If the sauce is too thick, use a bit of the pasta water to loosen. Serve sauce over noodles, topped with steak and scallions.