Classic Beef Stroganoff with Egg Noodles

Name: Classic Beef Stroganoff with Egg Noodles
Ingredients: beef round steak; homemade rosemary salt; black pepper; all-purpose flour; cornstarch; onion powder; garlic powder; beef tallow; button mushrooms; onion; garlic; fresh thyme; dry white wine; lemon juice; white wine vinegar; Worcestershire sauce; beef broth; egg noodles; butter; extra virgin olive oil; Dijon mustard; heavy cream; sour cream

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This hearty beef stroganoff features tender strips of seared beef and earthy mushrooms in a rich, creamy sauce, served over tender egg noodles. Enhanced with fresh thyme, white wine, and a touch of Dijon mustard, it’s a comforting dish you’ll want to make again and again.

Ingredients extracted via AI

beef round steakhomemade rosemary saltblack pepperall-purpose flourcornstarchonion powdergarlic powderbeef tallowbutton mushroomsoniongarlicfresh thymedry white winelemon juicewhite wine vinegarWorcestershire saucebeef brothegg noodlesbutterextra virgin olive oilDijon mustardheavy creamsour cream

Procedure generated via AI

Slice the beef round steak into pieces that are neither too thick nor too thin. Season them with homemade rosemary salt and freshly ground black pepper.
Prepare a coating mixture by combining all-purpose flour, cornstarch, onion powder, and garlic powder. Mix thoroughly.
Dredge the beef slices in the flour mixture, then shake off the excess through a sieve, leaving only a thin layer of flour.
Heat beef tallow or a high-smoke-point oil in a pan over medium-high heat, suitable for searing the meat.
Fry the beef pieces in batches to avoid overcrowding. Cook for about 2 minutes on one side until golden brown, then flip to brown the other side. Once cooked, place the beef on a wire rack set over a baking sheet.
In the same pan, sauté the mushrooms over medium-high heat for about 10 minutes, until they develop a nice color.
Add the chopped yellow onion and continue cooking for another 10–12 minutes, until the onion is golden and softened.
Stir in minced garlic and fresh thyme, cooking for an additional 2 minutes to release their aroma.
Pour in the dry white wine or a mixture of lemon juice and white wine vinegar. Let it reduce until almost all the liquid evaporates.
Add a few drops of Worcestershire sauce to deepen the flavor.