Homestyle Creamy Beef Stroganoff a Taste of Comfort

Classic Beef Stroganoff is cozy Comfort food at its best! This version includes the warm flavors of nutmeg and allspice balancing the tangy garlic sauce.
6 Servings
INGREDIENTS
Steak Rub
1 1/2 pounds flank steak, tenderloin or ribeye cut into thin 2-inch long strips against the grain
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
1 1/2 teaspoons allspice
2 tablespoons olive oil
Stroganoff
2 tablespoons olive oil
5 tablespoons butter, divided
1 1/2 pounds cremini mushrooms thick sliced
2 medium yellow onions sliced
6 cloves garlic minced
1/4 cup flour
1/2 cup dry white wine
3 cups low-sodium beef stock
1/2 cup heavy cream
1/2 cup sour cream
2 tablespoons Dijon Mustard
2 tablespoons Worcestershire sauce
1 cup beef stock reserved for thinning the sauce if needed
2 tablespoons parsley minced
salt and pepper to taste
1 pound wide egg noodles
INSTRUCTIONS
1. Slice the flank steak lengthwise into long 2 inch strips with the grain of the meat, then slice 1/2 inch wide strips from the short side of the long strips against the grain of the meat. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper.
2. Heat a large pan to high heat and add the olive oil. Sear the steak as quick as possible browning all the sides but not completely cooking through. We'll finish the steak later bringing it to temperature in the sauce..
3. Start a large pot of water for the pasta and salt it once it comes to a boil. While waiting for the water to boil heat the large pan to medium high heat and add 2 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl. Add 2 tablespoons of butter to the pan and sauté the onions until soft. Add the garlic and cook for another 2 minutes until fragrant. Stir the flour into the onion mixture until well combined for a couple more minutes, then deglaze the pan with the wine scraping the bottom with your spatula to release any cooked on bits.
4. At this time begin cooking the egg noodles and when finished toss with 3 tablespoons of butter and keep covered and warm until the stroganoff is finished.
5. When the wine has reduced to the point it's almost gone add the beef stock to the pan and bring to a simmer while stirring occasionally to incorporate the flour into the sauce. Stir the dijon mustard and worcestershire into the sauce. Now add the heavy cream and stir to combine. Bring the sauce back to a simmer while incorporating the seared beef and mushrooms into the pan. Once incorporated it's time to add the sour cream and parsley and finish by seasoning the stroganoff to taste with salt and pepper if needed.
If the sauce seems a little too thick add a few ounces of the reserved beef stock at a time and thin it to your desired consistency. Divide the buttered noodles into bowls and ladle the stroganoff over each one. Garnish with parsley and Enjoy! Also goes well with other types of pasta and roasted garlic mashed potatoes.
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[@brad8386]

Great idea to add the nutmeg and allspice! You really should have your own cooking SHOW...like on PBS!

[@SavoryThymes]

Thank you! That would be cool!

[@user-ol7es5ws9s]

SUPER👍💓💞🍾🍷

[@SavoryThymes]

Thank you! Cheers!