This recipe comes from Sip and Feast who’s author’s love of Costco endears himself to me each time I watch one of his Youtube videos. He also has the best recipe for winter squash that I have ever had. Anyways, stroganoff, mom always made some form of this from a can of cream of mushroom soup. This version is a bit more sophisticated and the best that I have had in my life.

The Beef:

2lb flank steak, cut thinly against the grain into strips
1T of Worchestershire sauce
1.5t salt
0.5t ground pepper
0.5t nutmeg
2t ground allspice

Toss all ingredients in a large ziplock bag. Marinate overnight if possible. Spread beef out and pat dry with paper towels. Heat 2T of veg oil over medium high heat and sear until brown. Place browned beef on a plate and set aside. Deglaze pan with 0.5c of beef stock and set aside.

The Sauce

6T Olive oil
3T Butter
2lb cremini mushrooms, sliced thick
2 onions, thinly sliced
6 cloves garlic, minced
0.25c flour
0.5c white white (sauvignon blanco, pinot grigio)
3c beef stock
0.5c heavy cream
0.5c sour cream
2T Dijon
2T Worcestershire sauce
2T parsley, minced

Heat 3T olive oil over high heat and add mushrooms. Cook until mushrooms are golden brown. Remove from pan. Lower heat to medium. Add remaining 3T olive oil and 3T of butter and add onions. Saute until onions are soft and just beginning to brown. Add garlic and cook for an additional 30 seconds. Sprinkle flour over onions and stir until no dry flour remains. Add wine and beef stock to pan with constant stirring. Bring to a boil and simmer three minutes. Add mushrooms, steak, mustard and Worcestershire sauce and simmer for a few minutes. Add cream and sour cream over low heat and let warm through. Season with salt and pepper and sprinkle with minced parsley.

Serve with one pound of cooked egg noodles tossed with 3T butter