Beef Stroganoff

Serves 4 – 6

1 ½ pounds skirt steak, cut into 4 pieces 

2 tablespoons olive oil 

3 cups sliced cremini mushrooms 

1 medium Spanish onion, sliced 

1 tablespoon chopped fresh thyme leaves 

4 garlic cloves 

1 ½ tablespoons tomato paste 

2 tablespoons all-purpose flour 

½ cup dry white wine 

2 cups beef stock

2 dashes Worcestershire sauce

¼ cup sour cream 

2 tablespoons butter 

2 tablespoons minced chives 

Sea salt and cracked black pepper 

Buttered noodles, for serving 

First, season the steak liberally with sea salt and cracked black pepper. Warm to room temperature for 1 hour.

Heat a skillet over medium-high heat, and go in with the olive oil. When the oil is shimmering, add your steak and cook, turning every minute, until cooked through to medium-rare doneness (about 3 minutes per side, but a meat probe is best here in ensuring perfectly cooked steak – looking for a temperature of 130 degrees F). Remove the steak and set aside. Reduce your skillet heat to medium. 

Go into that hot pan with your onions and mushrooms, season with sea salt, and cook, stirring often, until the veggies are softened and starting to become golden, about 10 – 12 minutes. Go in with your thyme, garlic, and tomato paste, and cook for 2 minutes. Next, stir in your flour and cook, stirring constantly, for 1 minute. Add the white wine and cook until bubbling, reduced, and almost entirely evaporated.

Add your beef stock and Worcestershire, and cook until bubbly and beautifully thickened. While the sauce cooks away, slice your steak into thin strips.

Remove from the heat and stir in sour cream and butter, and let melt together. Taste and adjust seasoning as necessary, then add your steak and stir to combine. 

Plate up over buttered noodles, then top with fresh chives and an extra crack of black pepper and serve. Delicious!