Emulsifier Free Beef Stroganoff
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz egg-free wide pasta noodles (such as egg-free pappardelle or fettuccine)
For the stroganoff
- 1 lb beef sirloin or top round, thinly sliced against the grain into ¼-inch strips
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or sunflower oil), divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 1 tbsp tomato paste
- 1 tsp dijon mustard
- ¼ cup dry white wine or dry sherry
- 1 ½ cups beef broth
- 1 tbsp worcestershire sauce
- 1 tbsp all-purpose flour
- ¾ cup sour cream, at room temperature
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Reserve ¼ cup of the pasta cooking water, then drain and set aside.
- 2
Pat the beef strips dry with paper towels and season with the salt and black pepper. Heat 1 tbsp of the oil in a 12-inch skillet over high heat until shimmering. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 1–2 minutes until browned on the underside, then turn and cook 30–60 seconds more until the strips are browned on the outside and no longer pink at the center. Transfer to a plate and set aside.
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