Beef Stroganoff (without Mushrooms)

Recipe by Catherine Pla

Serves 4-6

Beef Stroganoff (without Mushrooms)

This is a delicious, comforting meal that will take the chill off any cold day. It comes together quickly so you can have dinner on the table in about 30 minutes.

• 2 lbs beef tenderloin, trimmed, cut into 2”x1” strips (or flank steak, sirloin, new york strip)

• Avocado oil

• Kosher salt and ground black pepper

• 3 T unsalted butter, divided

• 1⁄2 a medium yellow onion, peeled and chopped

• 2 garlic cloves, minced or pressed

• 1⁄2 c red wine or Cognac

• 2 t Better Than Bouillon beef broth base

• 1 c water

• 1 T Worcestershire sauce (optional)

• 1 c sour cream

• 10 oz egg noodles, or other pasta of your choice

• 2 T chopped parsley

In a large Dutch oven or lidded pot, heat 2 tablespoons of oil. Pat beef strips dry with a paper towel and season with salt and pepper. When oil is hot, add the strips in a single layer, and quickly brown on both sides. Don’t overcook the beef especially if you’re using tenderloin or NY strip (aim for rare) or crowd the pan. You may have to do this in batches, adding more oil if necessary. Remove from the pot to a plate.

Heat 1 tablespoon of butter the same pot. Add onion and cook over medium-high heat for about 3 minutes, until softened. Add the garlic and cook for one more minute. Deglaze the pan by adding the wine and scraping up any browned bits. Simmer to reduce the wine by half. Add the beef base, water, and Worcestershire sauce if using. Bring again to a simmer and cook until sauce starts to thicken, about 7 minutes. Stir in sour cream, add reserved beef and any accumulated juices, and 1 tablespoon chopped parsley. Taste for salt and pepper.

Meanwhile, cook the pasta according to package directions. Transfer to a serving bowl and toss with remaining 2 tablespoons of butter. Season with a little salt and pepper. Top with beef and sauce. Garnish with chopped parsley and serve.