Start by tenderizing the beef with a fork
Poke each side of the sirloin to break down the protein structure
Place both steaks into a freezer bag and marinate with soy sauce and Worcestershire sauce.
Prepare your veggies by dicing the onions, slice the mushrooms into medium slices, and press your garlic cloves
Fill a medium-large pot with water and place it on the stove to bring it to a boil.
Remove the marinated, tenderized beef from the fridge.
Lay the steaks out on double-lined paper towels and dab them until dry.
Add some oil to the pan and gently place the steaks in one at a time
2 to 3 minutes per side
Remove the steaks from the pot and let them rest on a plate
In the same pot used for the steaks, make the mushroom sauce
Add some oil, then add all the mushrooms and a pinch of salt. Stir to combine
Use a wooden spoon to scrape up the seared beef bits from the pot’s bottom.
Once mushrooms start to dry out, add in diced onions and a pinch of salt.
Sauté the onions and mushrooms together over high heat for three to four minutes, stirring occasionally so they don't burn
Add the garlic and continue to sauté
Next, pour in a glass of white wine to deglaze and scrape any bits that may be stuck to the bottom of the pan
Add tomato paste and all-purpose flour and mix together.
Next, add in your broth.
If you don't have a good homemade broth, improvise. Use gelatin-infused beef broth to mimic the effect of a full-bodied broth that’s simmered for hours. To do this, add three packets of powdered gelatin to beef broth and stir to combine. Now you have a stock that improves the overall texture of the sauce.
Stir well to get the pot’s bottom clean and bring the gelatin stock to a simmer to ensure the powder gets fully incorporated
Next, add Dijon mustard, Worcestershire sauce, and freshly ground black pepper.
Stir to combine, then reduce the heat to low. Simmer for about 10 minutes with a lid on.
While the mushroom sauce simmers, it’s time to cook the noodles
Add a generous pinch of salt to the pasta. Stir quickly to avoid sticking together and cook according to package instructions,
After eight minutes of boiling, the pasta should be cooked perfectly
Drain the pasta in the sink but don’t fully drain it; leave about a quarter cup of pasta water
Once drained, add just over half a stick of butter to the pot. Stir to emulsify as it melts. Set your pasta aside.
Slice the sirloin that you set aside earlier. Cut it against the grain
To finish the sauce, heavy cream and stir to combine.
Next, add in all of the sliced beef.
Cover with a lid, and simmer over low heat for just another minute or two to incorporate the steak into the mushroom sauce
Turn off the heat and taste for seasoning, adjusting it as needed.
To serve, plate the velvety buttered noodles and top with a little of the stroganoff sauce
Garnish with fresh parsley and dill
Enjoy!!
