1/4 cup extra-virgin olive oil
8oz. baby cremini mushrooms, stems discarded and caps diced
Salt and freshly ground pepper
1 lb. sirlon or hanger steak, sliced across the grain 1-inch thick
1/4 cup all-purpose flour
1/3 cup dry red wine
1 tbsp. unsalted butter
1 small onion, thinly sliced
1 small garlic clove, minced
1 1/2 cups beef stock
1 tbsp. Worcestershire sauce
1/2 cup creme fraiche or sour cream
1 tsp. chopped thyme leaves
1 tbsp. chopped flat-leaf parsley
Buttered fettuccine or egg noodles, for serving
1. In a large skillet, heat 2 tbsp. of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer mushrooms to a bowl.
2. Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated and gently tap off the excess. Heat the remaining 2 tbsp. of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up any browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.
3. In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the beef stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from heat and stir in the creme fraiche or sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over prepare fettuccine or egg noodles.
Recipe courtesy of Monica Bennion