Steak and Mushroom Stroganoff

By MelanieAnn

Ingredients

• 1-1/2 pounds sirloin beef steak
• salt and pepper
• 3/4 pound wide egg noodles
• 2 tablespoons canola oil plus more if needed
• 1 pound button or cremini mushrooms
• 3 tablespoons unsalted butter
• 1/3 cup minced shallots
• 1-1/2 cups sour cream
• 1-1/4 teaspoons dried dill

Preparation

Step 1

Trim the steak of any surface fat. Cut the steak across the grain into slices 1/4 inch thick, then cut the slices into 2-inch lengths. Season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the egg noodles and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente.

While the noodles are cooking, brown the steak. In a large frying pan, heat the oil over medium-high heat until it shimmers. Add the steak in batches and cook, stirring frequently, until lightly browned and still quite rare, about 1-1/2 minutes per batch, adding more oil to the pan as needed. Transfer the beef to a plate.

When all the steak is cooked, add the muschroom and 2 tablespoons of the butter to the frying pan and cook over medium-high heat, stirring frequently, until the mushrooms are lightly browned, about 6 minutes. Add the shallots and cook, stirring occasionally, until they soften, about 2 minutes. Remove from the heat and stir in the steak, sour cream, and the dill. Return to medium heat and simmer, stirring constantly, until the sour cream is heated through, about 1 minute. Do not allow to boil. Season with salt and pepper.

When the noodles are ready, drain them and return to the cooking pot. Add the remaining 1 tablespoon butter and toss to coat. Divide the noodles amount dinner plates and top each serving with the steak and sauce. Sprinkle with dill and serve.