Beef Stroganoff

Rather than using a more expensive cut of tenderloin, you can use sirloin steak marinated in soy sauce to create a rich, beefy stroganoff. Buy a whole cut of sirloin steak and cut it yourself to the desired thickness. Note carb counts omit the egg noodles which you can serve or not as you desire.

Entrees

Prep: 45 min
Cook: 30 min
Total: 1 hour 15 min
Serves 8

Nutritional Info

T1D Carbs-per-gram ratio: 0.0334

Serving Size: 293g (about 10g carbs)

Egg noodles omitted. If serving, 0.3272g carb per 1g cooked noodles.

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.

Prep
2 ½ pounds sirloin steak
Cut steak lengthwise along the grain into four equal pieces. Trim off any excess fat.
2 tablespoons soy sauce
Using a fork, poke holes along meat and place in large baking dish. Coat both sides of meat with soy sauce. Cover dish tightly with plastic wrap and marinate in fridge for at least 15 minutes or up to 2 hours.
908g / 2 pounds white mushrooms, cleaned and sliced
While meat marinates, prepare mushrooms. Place in a large microwave safe bowl. Microwave on high power until mushrooms have decreased in volume by half and a pool of water has formed at the bottom of the bowl, about 10 minutes. Drain mushrooms.
1 onion, finely chopped
Add chopped onion to bowl with mushrooms and set aside.
4 teaspoons hot water
2 tablespoon dry mustard
8g / 2 teaspoons sugar
½ teaspoon ground pepper
In a separate medium bowl, combine water, mustard, sugar, and pepper in a small bowl and whisk to combine.
2 ½ cups beef broth
⅔ cup white wine
Add beef broth and white wine. Stir to combine and set aside.
Pasta
6 quarts water
Bring water to a boil in a large stock pot. Begin cooking steak while water heats.
2 pounds egg noodles
1 tablespoon salt
Once boiling, add salt and noodles. Stir well and cook until al dente, about 8 minutes.
Drain pasta and set aside until ready to serve.
Steak
3 tablespoons canola oil
Heat oil in a Dutch oven over medium-heat until smoking.
reserved steaks
2 teaspoons ground pepper
Remove steaks from fridge and pat dry with a paper towel. Lightly season with pepper. Cook in skillet until browned on all sides and internal temperatures reaches 125°F to 130°F on an instant read thermometer, about 8 minutes. Reduce heat if fond starts to burn.
Transfer steak to a plate and set aside to prepare sauce.
Sauce
reserved mushrooms and onions
In still hot Dutch oven, sauté mushrooms and onions in accumulated juices from steak on high heat until they begin to brown and dark bits form on bottom of the pan, about 8 minutes.
12g / 1 ½ tablespoons flour
1 ½ tablespoons tomato paste
Add flour and tomato paste to pan with mushrooms and onions. Stir, over heat, until completely coated.
reserved broth-wine-mustard-sugar mixture
Add reserved broth, wine, and spice mixture to pot. Stir and scrap up and fond. Cook over medium-high heat until sauce has thickened and reduced slightly, about 8 minutes.
Cut steak along grain into 1/4-inch thick strips. Add to sauce and stir until warm, about 2 minutes.
250g / 1 cup sour cream
¼ cup white wine
Remove from heat and let rest for a moment. Add sour cream and wine.
Serving
1 tablespoon chopped fresh parsley
Scope pasta onto a plate. Top with sauce and steak. Sprinkle chopped parsley over top. Serve.

From MakeBetterFood.com. Dec 8, 2014. (makebetterfood.com/recipes/beef-stroganoff/). Adapted from Cook's Illustrated.

MakeBetterFood.com

Cut steak lengthwise along the grain into four equal pieces. Trim off any excess fat.
Using a fork, poke holes along meat and place in large baking dish. Coat both sides of meat with soy sauce. Cover dish tightly with plastic wrap and marinate in fridge for at least 15 minutes or up to 2 hours.
While meat marinates, prepare mushrooms. Place in a large microwave safe bowl. Microwave on high power until mushrooms have decreased in volume by half and a pool of water has formed at the bottom of the bowl, about 10 minutes. Drain mushrooms.
Add chopped onion to bowl with mushrooms and set aside.
In a separate medium bowl, combine water, mustard, sugar, and pepper in a small bowl and whisk to combine.
Add beef broth and white wine. Stir to combine and set aside.
Bring water to a boil in a large stock pot. Begin cooking steak while water heats.
Once boiling, add salt and noodles. Stir well and cook until al dente, about 8 minutes.
Drain pasta and set aside until ready to serve.
Heat oil in a Dutch oven over medium-heat until smoking.
Remove steaks from fridge and pat dry with a paper towel. Lightly season with pepper. Cook in skillet until browned on all sides and internal temperatures reaches 125°F to 130°F on an instant read thermometer, about 8 minutes. Reduce heat if fond starts to burn.
Transfer steak to a plate and set aside to prepare sauce.
In still hot Dutch oven, sauté mushrooms and onions in accumulated juices from steak on high heat until they begin to brown and dark bits form on bottom of the pan, about 8 minutes.
Add flour and tomato paste to pan with mushrooms and onions. Stir, over heat, until completely coated.
Add reserved broth, wine, and spice mixture to pot. Stir and scrap up and fond. Cook over medium-high heat until sauce has thickened and reduced slightly, about 8 minutes.
Cut steak along grain into 1/4-inch thick strips. Add to sauce and stir until warm, about 2 minutes.
Remove from heat and let rest for a moment. Add sour cream and wine.
Scope pasta onto a plate. Top with sauce and steak. Sprinkle chopped parsley over top. Serve.