Russia: Beef Stroganoff

I've been wanting to attempt Beef Stroganoff for a while now. When I saw this recipe in this month's issue of Fine Cooking, I decided the time was right. I've seen a lot of variations, but this is the version typically served in the U.S.

Serves 4

Ingredients:

1 lb. beef top round steak, sliced into 1 inch by 1/4 inch pieces, sprinkled with salt and pepper

8 oz. mushrooms, sliced

1/2 yellow onion, finely chopped

1 tbsp. flour

1 cup beef broth

1 cup full-fat sour cream

10 oz. wide egg noodles, cooked and buttered

Canola oil

1 tbsp. butter

Salt

Pepper

Chives, chopped

Step 1: Heat a splash of canola oil to high heat in a large pan.

Step 2: Add beef and stir until meat is just browned (about 1 minute).

Step 3: Turn off heat and transfer beef from pan to a dish.

Step 4: Add butter to pan along with another splash of canola oil and turn heat to medium.

Step 5: Add mushrooms to pan and cook until liquid is released, stirring occasionally (about 5 minutes).

Step 6: Add onion to pan and cook until liquid is absorbed, stirring occasionally (about 3 minutes).

Step 7: Sprinkle flour into pan and stir for 15 seconds.

Step 8: Add beef broth and reduce heat to a simmer.

Step 9: Add sour cream and whisk until the sauce is smooth.

Step 10: Add salt and pepper to taste.

Step 11: Serve over egg noodles and topped with chives.