Recipe Background
Grandpa's Favorite Stroganoff combines creamy nostalgia with a hint of sharp Dijon.
My relationship with Grandpa's Favorite Stroganoff goes back to that rainy day meal, when the sky outside mirrored my mood. It was during finals week at university, my first time really feeling the weight of academia pressing down on me. I had locked myself in the apartment, determined to study, but my focus was flimsier than a wet noodle. Books strewn everywhere, I realized a break was essential and decided to whip up something warm and comforting, ideally with a splash of nostalgia. In my pantry, I found the trusty pappardelle egg noodles and was reminded of Grandpa, who treated his kitchen like an artist's studio.
The sizzling sound of vegetable oil in the skillet brought me back to our summer visits when Grandpa would toss steak with playful precision. As the flank steak reached its perfect shade of golden-brown, and the mushrooms, onions, and garlic filled the air with an inviting aroma, I felt a comforting sense of purpose. I recalled Grandpa’s advice to let the sauce simmer just until it reached a velvety consistency, harmonious and indulgent without being heavy. The Dijon mustard, my twist on his classic, added a whisper of sharpness that contrasted with the creamy embrace of sour cream and heavy cream.
Finishing the stroganoff with fresh parsley seemed like the ultimate hug from my old kitchen mentor. The final tasting was a revelation, the meat tender and the sauce enveloping the noodles like a warm blanket. It made me realize this wasn’t just a dish, but a reminder that some recipes are like old friends, comforting you in times of need and telling you that everything will be okay.
Ingredients
- 2 1/2 cups pappardelle egg noodles
- 1 tablespoon vegetable oil
- 1 (1-pound) beef flank steak top sirloin, or leftover roast beef, sliced into bite-size strips
- 2 tablespoons butter
- 2 cups brown mushrooms sliced
- 1 medium onion diced
- 1 tablespoon garlic minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons sour cream
- 1/2 tablespoon Dijon mustard can substitute ketchup
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- fresh parsley to taste, chopped, for garnish
Directions
- In a large pot of salted, boiling water, cook the egg noodles, according to the package directions. Drain the noodles well and cover to keep warm.
- While the noodles are cooking, in a large skillet over medium-high heat, add the vegetable oil until it is sizzling hot, about 1 minute.
- Add the flank steak strips to the heated vegetable oil and sauté until they reach an internal temperature of at least 135 degrees F for medium-rare, about 3-4 minutes.
- Transfer the cooked flank steak strips to a plate.
- In the same skillet over medium-high heat, melt the butter until it starts to bubble, about 1 minute.
- Add the mushrooms, the onions, and the garlic to the melted butter and sauté until they are golden-brown and tender, about 3-4 minutes.
- Add the flour to the mushroom mixture and cook, stirring constantly, about 1 minute.
- Add the beef broth, the heavy cream, the sour cream, and the Dijon mustard to the mushroom mixture and stir until it is smooth.
- Bring the sauce to a simmer and cook, about 2-3 minutes.
- Reduced the heat to medium. Add the cooked flank steak strips to the sauce and season with the salt and the black pepper.
- Simmer the stroganoff, stirring constantly, until the meat is heated through and the sauce thickens to the desired consistency, about 3-4 minutes.
- Plate the stroganoff over the cooked noodles.
- Serve the stroganoff garnished with the parsley.
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