Beef Stroganoff for Two
With just two to feed, we looked for ways to streamline stroganoff.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
Look for a steak that is 1½ to 2 inches thick. White wine or vermouth can be used in place of the brandy.
Instructions
1.
Microwave mushrooms in covered bowl until volume has decreased by half and liquid is exuded, about 4 minutes. Drain mushrooms and set aside.
2.
Pat steaks dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium heat until just smoking. Cook steaks until well browned on all sides and meat registers 125 degrees, 8 to 10 minutes, reducing heat if fond begins to burn. Transfer meat to plate.
3.
Add mushrooms and onion to now-empty skillet and cook until beginning to brown, 6 to 8 minutes. Stir in flour and tomato paste and cook for 1 minute. Whisk in broth, brandy, soy sauce, mustard, and ¼ teaspoon pepper and bring to simmer, scraping up any browned bits. Add noodles and bring to boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until noodles are tender and sauce is thickened, 8 to 10 minutes.
4.
Meanwhile, slice steaks against grain into ¼-inch-thick pieces. Stir meat and any accumulated juices into noodles and cover until warmed through, about 1 minute. Off heat, stir in sour cream and chives and season with salt and pepper to taste. Serve.
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