Beef Stroganoff

I usually have a go-to Beef Stroganoff recipe that I make from one of my old cookbooks. And I haven't made it in a loooong time. Its one of the first recipes I made from scratch instead of the boxed Hamburger Helper version. Shopping through Trader Joe's the other day, I found a pre-made Beef Stroganoff in the refrigerated section that inspired me to make it again. But with a new recipe. So I did a quick search and this recipe caught my eye from What's Cookin' Chicago? Joelen's recipes never disappoint, so I decided to give it a try.

This dish came out with a lot more flavor than my old go-to recipe. However, it was a little too salty. So I will definitely lessen the amount of salt the next time I try to make this.

1 1/2 lbs. sirloin or chuck steaks (trimmed of excess fat)

2 tsp. soy sauce

1 lb white mushrooms (or cremini mushrooms), quartered
2 tsp. hot water

1 Tbs. dry mustard

1 tsp. sugar

black pepper

1 Tbsp. oil

1 medium onion, finely chopped

salt

2 tsp. tomato paste

2 tsp. all purpose flour

1/3 cup, plus 1 Tbsp. white wine

1 1/2 cups beef broth

1/2 cup sour cream

1 Tbsp. chopped fresh parsley

1) Using a fork, score each piece of steak for 10-12 times. Place in a baking dish. Rub each sides with soy sauce. Cover and refrigerate for 15 minutes to an hour.

2) While meat marinates, place mushrooms in a microwave-safe bowl and cover with plastic wrap. Microwave on high until mushrooms have decreased in volume by half, about 4-5 minutes (you should have about 1/4 cup of liquid in the bowl). Drain and discard liquid. Set mushrooms aside. Combine water, dry mustard, sugar and 1/2 teaspoon of black pepper in a small bowl until a smooth paste forms. Set aside.

3) Pat steaks dry and season with black pepper. Heat oil in a skillet at medium-high heat until just smoking. Cook steaks in the skillet until browned on all sides and internal temperature is is between 125-135 deg F, about 6-9 minutes, reducing heat if they begin to burn. Transfer meat to a large plate and set aside while making sauce.

4) Add mushrooms, onions and 1/2 teaspoon salt to the skillet and cook until vegetables begin to brown and dark bits begin to form on the bottom of pan, about 6-8 minutes. Add tomato paste and flour, and cook stirring constantly until onion sand mushrooms are coated, about 1 minute. Stir in 1/3 cup white, beef broth and mustard paste and bring to simmer, scraping the bottom of the pan with a wooden spatula to loosen the browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begins to thicken, 4-6 minutes.

5) While sauce is thickening, cut steaks against the grain to 1/4 inch thick slices. Stir meat along with its juices into sauce and cook until beef has warmed through, about 1-2 minutes. Remove from heat to let the bubbling subside. Stir in sour cream and remaining tablespoon of white wine. Season with salt and pepper to taste. Serve over egg noodles and garnish with chopped parsley.