There's nothing like comfort food, especially beef stroganoff. You really can't go wrong with tender steak simmered in a red wine, mushroom, and sour cream sauce. Served over buttered parsley noodles, it is heaven. When searching for a recipe, I knew I had to look no further than my favorite cookbook, America's Test Kitchen. Their recipe called for beef tenderloin, a rather expensive cut of meat, but I decided to substitute with ribeye steak. I had bought a large package for the smothered steak sandwiches and I had leftovers. I honestly didn't miss the tenderloin at all. The ribeye was perfectly tender and full of flavor. If you're in the mood for comfort food or need a meal fit for company, then definitely give this recipe a try.
8 oz. egg noodles or tagliatelle pasta
3 tbsp. unsalted butter, divided
2 tbsp. fresh flat-leaf (Italian) parsley, chopped
2 tbsp. vegetable or canola oil, divided
12 oz. white button mushrooms, sliced
2 garlic cloves, finely chopped
12 oz. ribeye steak, trimmed and cut into 1/8-inch strips
3/4 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon, divided
1 yellow onion, finely chopped
1 1/2 tsp. light brown sugar
1 tsp. tomato paste
1 tbsp. all-purpose flour
1/2 cup chicken broth
1/3 cup sour cream
Salt and pepper
Bring a large pot of salted water to boil. Cook the pasta to "al dente" according to the package directions. Drain and return the noodles to the pot. Toss with 2 tbsp. butter and parsley. Cover to keep warm.
In a large skillet, heat 1 tbsp. oil over medium-high heat. Add the mushroom and cook until nicely browned and tender. Add the garlic and cook for 1 minute longer. Season with salt and pepper. Transfer to a large bowl.
Pat the beef dry and season with salt and pepper. Add the remaining 1 tbsp. oil to the skillet. Add the beef and cook for a couple of minutes, until just browned. Transfer to the bowl with the mushrooms.
Reduce the heat to medium and add 1/4 cup wine to the skillet. Simmer until reduced, about 1 minute, scraping up the browned bits. Transfer the wine to the bowl with the beef and mushrooms.
Melt 1 tbsp. butter in the skillet. Add the onion, brown sugar, and tomato paste; stirring to combine. Cook until the onions soften. Stir in the flour and cook for 1 minute longer. Whisk in the broth and remaining 1/2 cup wine. Simmer until thickened, about 2 minutes.
Remove about 1/4 cup of sauce and stir into the sour cream (to temper the sour cream and keep it from curdling.) Add the sour cream mixture to the skillet. Return the beef, mushrooms, and any accumulated juices to the skillet. Stir to combine and cook until warmed through. Season with salt and pepper to taste. Serve over buttered parsley noodles.
Source: adapted from America's Test Kitchen