Beef Stroganoff

01Method

1. 1

   Season the steak: Combine the flour, salt, and pepper in a small bowl. Spread the steak strips in a single layer on a plate or baking sheet, then scatter the flour mixture over them. Toss until all pieces are thoroughly coated.

2. 2

   Sear the steak: Heat 1 tablespoon of oil in a large sauté pan over medium-high heat until very hot. Sear the meat in two batches in a single layer for about 1 minute without moving, then toss and continue cooking until browned on all sides, about 1 more minute. Transfer to a plate and repeat with the remaining meat.

3. 3

   Cook the vegetables: Using the same pan, add a little oil and heat over medium-high until very hot. Add the mushrooms, toss to coat, and let them sit undisturbed until the bottom layer turns golden, 2–3 minutes. Continue cooking, stirring occasionally, until nicely browned, another 3–4 minutes. Add the onions along with the remaining oil and a generous pinch of salt. Cook, stirring occasionally, until the onions are deep golden and slightly frizzled at the edges, 8–10 minutes.

4. 4

   Build the sauce: Lower the heat to medium. Stir in the tomato paste with a small splash of water to loosen it, cooking for 2–3 minutes to develop its flavor. Add the paprika, cayenne, and remaining flour, stir well, and cook for another 2–3 minutes. Pour in the wine and let it reduce until thick and clinging to the vegetables. Add the water and bring the mixture to a gentle simmer.

5. 5

   Finish and serve: Return the beef and any resting juices to the pan and simmer gently for 1–2 minutes to heat through and slightly thicken the sauce. Reduce to the lowest heat setting (or remove from heat) so the sauce stops bubbling. Stir in the sour cream until fully incorporated. Adjust seasoning with salt and pepper as needed. Spoon over egg noodles or mashed potatoes and garnish with fresh parsley.