Name: Beef Stroganoff with Egg Noodles
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4-6 Servings
Ingredients: 1/2 teaspoon hot paprika; Kosher salt and freshly ground black pepper; Four 5- to 6-ounce portions beef tenderloin steaks; 2 tablespoons extra-virgin olive oil; 2 sprigs fresh thyme; 2 tablespoons unsalted butter; 24 pearl onions, peeled; Kosher salt and freshly ground black pepper; 16 ounces white button mushrooms, thinly sliced; 2 shallots, minced; 1/2 teaspoon hot paprika; 1/3 cup dry white wine; 2 cups beef stock; 1 beef bouillon cube, optional; 2 teaspoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1 cup (8 ounces) sour cream, at room temperature; 2 teaspoons white wine vinegar; 8 sprigs fresh flat-leaf parsley, chopped (stems and all); Cooked Egg Noodles, recipe follows; Kosher salt and freshly ground black pepper; 1 pound dry egg noodles; 1/2 stick (4 tablespoons) unsalted butter, sliced; 1 large clove garlic, grated; Zest and juice from 1 small lemon

Directions

For the meat: In a small bowl, combine the paprika with 1 tablespoon salt and 1 teaspoon cracked black pepper. Season the steaks on all sides with the spice mix.
Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, add the steaks in a single layer with space between and sear on the first side until browned, 2 to 3 minutes. Turn the steaks on their second side, then add the thyme and sear 2 to 3 minutes. Remove the skillet from the heat and transfer the steaks to a baking sheet to rest.
For the sauce: In the same skillet, add 1 tablespoon butter and the pearl onions, then season with salt and pepper and cook over medium heat until they soften slightly, 5 to 7 minutes. Add a splash of water if they are too dry. Add the mushrooms, shallots, paprika and remaining tablespoon butter and cook 2 minutes. Add the wine and simmer until all the liquid reduces. Meanwhile, in a separate medium pot, reduce the beef stock and bouillon cube, if using, over medium heat until the liquid reduces by half.
Add the beef stock to the onion mixture and simmer gently, 1 to 2 minutes. Add the Worcestershire and mustard. Pour some of the sauce over the sour cream in a bowl to "temper" and make them a similar temperature, to reduce the chance of the sour cream separating in the sauce. Add the sour cream mixture to the skillet and simmer over low heat, whisking, until it's all combined. Taste for seasoning. Remove the thyme sprigs and sprinkle any loose leaves into the sauce. Discard the stems.
Pour any drippings from the rested meat into the sauce. Make sure the sauce is hot. Stir in the vinegar and parsley. On a flat surface, slice the steaks into 5 to 6 slices each. Warm the meat in the sauce for 1 minute, basting gently to coat the meat with the sauce and vegetables (or longer if you like the meat medium or well done).
Spoon the Noodles onto individual plates and top with the sauce and meat slices. Alternatively, serve the bowl of Noodles and the meat and sauce on a platter and let people serve themselves.

Egg Noodles

In a large pot, bring 4 quarts water to a rolling boil. Add a generous amount of salt. The water should taste like sea water. Add the noodles to the pot and stir so they don’t stick to the bottom as they cook. Cook the noodles until “al dente,” chewy but not hard or raw tasting, 6 to 7 minutes. Reserve about 1/2 cup of the cooking water and drain the rest in a colander.
Meanwhile, combine the butter, garlic and a few grates of lemon zest with black pepper in a large bowl.
Add the hot noodles and a good splash of cooking water to the bowl and toss vigorously with two large spoons to coat the noodles. The butter will melt and mix with the cooking water. Season with salt, more black pepper, if needed, and a good squeeze of lemon juice. Taste for seasoning.

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Beef Stroganoff with Egg Noodles

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