Beef Stroganoff with Beet-Horseradish Sauce
Recipe adapted from America’s Test Kitchen
Servings
6people
Servings
6people
Ingredients
Instructions
  1. Combine beef with soy sauce in a bowl, and let marinate for 15-30 minutes.
  2. While meat marinates, place mushrooms in medium microwave-safe bowl and cover. Microwave until mushrooms have decreased in volume by half, 4 to 5 minutes. Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and 1/2 teaspoon pepper in small bowl until smooth paste forms; set aside.
  3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides. It should just take a couple minutes, if you cook them too long they may get tough. Transfer meat to large plate and set aside while cooking sauce.
  4. Add mushrooms, onion, and 1/2 teaspoon salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth, and mustard paste and bring to simmer, scraping ¬bottom of pan with wooden spoon to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
  5. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream, beet horseradish sauce, and remaining tablespoon wine; season to taste with salt and pepper. Adjust amount of beet-horseradish sauce as desired. Serve with egg noodles and fresh parsley.