1- 16-ounce package broad egg noodles
3 Tbsp. butter. softened
2 medium onions, finely chopped
4 cloves garlic, minced
3 Tbsps. extra virgin olive oil
½ lb. Crimini mushrooms, sliced
2 lbs. top sirloin or rib-eye steak, cut into thin strips
2- 14-ounce cans beef consommé
1/4 cup Burgundy wine
2 Tbsps. tomato paste
3 Tbsps. lemon juice
1/8 tsp. fresh-grated nutmeg
½ tsp. dry tarragon
2 Tbsps. all purpose flour
2 Tbsps. cold water as needed
1 tsp kosher or sea salt
1 tsp. freshly ground black pepper
1- 8-ounce container sour cream at room temperature
First, bring an 8-quart stock pot full of lightly salted water to a rolling boil.
Then drop in the egg noodles and cook them rapidly for 5-7 minutes or until they become al dente. When they reach the proper doneness, drain them and set them aside temporarily.
Meanwhile, in a large 4-quart saucepan or Dutch oven, melt the butter over medium-high heat. When it’s fully liquid, stir in the onions and garlic and cook them together, stirring constantly, until the onions become wilted and slightly tender. Next cook the mushrooms.
This is best done using a 12-inch non-stick skillet. Simply toss the ‘shrooms and the extra virgin olive oil together and, over high heat, cook them in small batches to a rich golden brown. When they’re done, remove them from the skillet and set them in a bowl temporarily.
Now, in the same skillet you used for the mushrooms, drop in the steak strips in small batches and sauté them over high heat for about 3 to 4 minutes or until well seared. When they’re all done, remove them from the skillet and place them in the same bowl as the mushrooms. At this point, mix together in the saucepan the consommé, burgundy, tomato paste, lemon juice, nutmeg, and tarragon and simmer everything until completely combined.
At this point thoroughly whisk together in a small bowl the flour and the cold water until smooth. At the same time, reduce the saucepan heat to low. Then while stirring the contents in the pan, slowly blend in the flour mixture a little at a time until the sauce turns thick and smooth. This is the time when you season the sauce to taste with salt and pepper.
Finally, gradually return the saucepan to a gentle simmer, drop in the mushrooms and beef strips, cover tightly, and continue cooking for 5 minutes more, stirring occasionally. Then remove the pan from the heat, let the ingredients cool slightly, and fold in the sour cream.
All that’s left is to spoon out the meat, the sauce, and the mushrooms over the cooked egg noodles and serve the Stroganoff with crusty hot garlic bread and a cold crisp green salad.