Sunny does a supper throwback with this velvety, meaty meal that tops egg noodles with seared sirloin, mushrooms and a tasty sauce!
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Sunny's Easy Beef Stroganoff
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Overall: 1 hr 25 minutes
Active: 1 hr 20 minutes
Yield: 4 portions

Components

Beef:

2 tablespoons olive oil
2 tablespoons salted butter
1 1/2 pounds (1/2-inch thick) beef sirloin steak, cut into bite-size cubes
Kosher salt and freshly ground black pepper

Sauce:

8 ounces sliced infant bella or button mushrooms
1/2 cup sliced sweet onion
2 cloves garlic, grated on a rasp
8 to 10 sprigs fresh thyme, finely chopped
Kosher salt and newly ground black pepper
1 tablespoon all-purpose flour
1/2 cup plain whole-milk Greek yogurt
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
2 cups beef stock

Noodles:

One 16-ounce package broad egg noodles, prepared according to package guidelines
1/4 cup sliced fresh curly parsley, plus additional for garnish

Instructions

Prepare the beef. In a large braiser or pan with straight sides, add the olive oil and butter and cook over medium-high heat to melt. Meanwhile, spray the beef with salt and pepper. When the fat in the pan begins to swirl, add the beef and scorch on all sides, getting great color, but not totally cooking, about 2 minutes per side. Remove with a slotted spoon to a plate.

Make the sauce. In the exact same pan, add the mushrooms and cook up until they are wilted and somewhat darkened, 6 to 8 minutes. Include the onions, garlic and thyme. Season with a pinch of salt and more than a few grinds of black pepper. Cook, stirring continuously (to safeguard the garlic from browning), up until the onions hurt, about 5 minutes. Sprinkle the flour equally over the top and stir up until the flour vanishes. Continue to stir for a few more minutes.

In a liquid measuring cup or bowl, blend together the yogurt, horseradish and Worcestershire sauce. Gradually put the beef stock into the yogurt mix, whisking, ensuring to blend out any clumps. Pour this mixture over the sautéed vegetables in the pan. Reduce the heat to medium and cook, whisking continuously, up until incorporated and thickened, 8 to 10 minutes. The sauce will break at first, however it will come together as it thickens and is whisked to emulsify. Include the seared beef back to the pan and stir.

Prepare the noodles and serve. In a big bowl, toss the noodles with the parsley. Serve in shallow, wide bowls, with egg noodles on the bottom and topped with a scoop of the sauce and beef cubes. Garnish with a spray of parsley.

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Sunny Anderson's Easy Beef Stroganoff|The Kitchen|Food Network