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Prep time
20 minutes
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Cook time
40 minutes
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Serves
2
Author Notes
This is a beef stroganoff my husband and I can both get behind. There’s less beef, more vegetables—mushroom, onion, carrot, parsnip, scallion—and Greek yogurt instead of sour cream. The one aspect of the original we agree on? Heavily buttered and parsleyed egg noodles.
About the stock: Homemade is ideal, but obviously not practical all the time. If your go-to shortcut is boxed stock, use chicken instead of beef (beef versions are reliably bland). Or, do as I do and mix up your own with bouillon or Better Than Bouillon (either beef or chicken works). —Emma Laperruque
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Ingredients
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2 tablespoons
vegetable (or other high-heat, neutral-flavor) oil, divided
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5 ounces
sirloin steak, cubed (½-inch)
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10 ounces
cremini mushrooms, quartered (stems still attached)
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2 tablespoons
unsalted butter
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1
large carrot (about 7 ounces), finely diced (about 1 ½ cups)
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1
large parsnip (about 7 ounces), finely diced (about 1 ½ cups)
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1
medium yellow onion (about 8 ounces), finely diced (about 1 ½ cups)
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6
scallions, finely chopped (both the white and green parts)
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2
large garlic cloves, minced
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1 1/2 tablespoons
all-purpose flour
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2 cups
beef or chicken stock (see headnote)
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1 tablespoon
Dijon mustard
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2 teaspoons
apple cider vinegar
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1 teaspoon
prepared horseradish
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1/4 cup
whole-milk Greek yogurt, room temperature, plus more to taste
Directions
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Set a large cast-iron skillet on the stove over medium-high heat. When it’s very hot, add 1 tablespoon vegetable oil. When that’s very hot, add the cubed beef in an even layer. Sear until crusty and deeply browned on all sides—about 1 to 2 minutes total. (The best way to get a good sear is to move the beef as little as possible.) Transfer the beef to a plate to rest and sprinkle generously with salt.
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Add the remaining tablespoon vegetable oil to the pan, still over medium-high heat. Add the mushrooms. Cook, stirring only once or twice, until deeply browned and there’s no more liquid in the pan. Transfer to the mushrooms to a plate to rest and sprinkle generously with salt.
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Add the butter to the pan. Once it’s melted, add the carrot, parsnip, and onion. Season with salt. Cook for 15 to 20 minutes, stirring regularly, until the vegetables are browned and quite soft.
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Add the scallion and garlic. Stir to combine. Cook for another 5 minutes until the scallion has wilted and the garlic is very fragrant.
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Sprinkle the flour over the vegetables. Stir to combine. Cook for another minute or so, just to get rid of the raw flour taste.
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Pour the stock on top. Stir to combine. Bring to a simmer and cook for about 2 minutes to thicken.
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Stir in the Dijon, apple cider vinegar, and horseradish. Now stir in the yogurt. Taste and adjust the seasoning as necessary (more Dijon? more yogurt? more salt?). When it tastes just right to you, stir in the beef and mushrooms, plus any of their juices.
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Serve on top of extra-wide egg noodles—boiled in salty water, heavily buttered, and tossed lots of chopped flat-leaf parsley. (Or, if that's not your thing, with bread.)
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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