Beef Stroganoff

Ingredients

• Gelatins

  Dry powder, unsweetened

  1 envelope (1 tbsp) or 7g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 cup or 480g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tsp or 2g

• Paprika

  Spices

  2 tbsp or 14g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  24 oz or 680g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Mushrooms

  White, raw

  ¾ lb or 340g

• White Pearl Onions

  Freshdirect

  8 oz or 227g

• Butter

  Unsalted

  3 tbsp or 43g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Thyme

  Fresh

  4 tsp or 3g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Worcestershire sauce

  2 tsp or 11g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Egg noodles

  Dry, enriched

  16 oz or 454g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Sprinkle gelatin over beef broth in a small bowl or liquid measuring cup and set aside.
2. Bring a large pot of water to a boil.
3. Mix salt, pepper, and half of the paprika in a small bowl. Season the steaks generously and press to adhere.
4. Heat half of the vegetable oil in a large skillet over high heat until lightly smoking. Add the meat and cook, turning occasionally, until well browned and the center registers 115°F for rare or 125°F for medium-rare. Remove from the pan and set aside.
5. Add the remaining vegetable oil to the same pan and add the mushrooms. Cook over medium heat, stirring frequently, until the mushrooms release their liquid and start to brown, about 8 minutes.
6. Add one-third of the butter and pearl onions, cooking until softened and well browned, about 6 minutes.
7. Add shallots, thyme, and remaining paprika, cooking until fragrant. Stir in soy sauce, Worcestershire sauce, fish sauce, and mustard, cooking until mostly evaporated, about 30 seconds. Add any juices from the meat, followed by the white wine, and reduce to a few tablespoons.
8. Add the broth/gelatin mixture and bring to a heavy simmer. Pour off the liquid into a heatproof cup. Whisk sour cream in a medium bowl, slowly pouring the hot liquid over it until fully combined.
9. Return the sour cream mixture to the pan with the remaining butter. Bring to a boil over medium-high heat, seasoning with salt and pepper. Return steaks to the pan until warmed through, about 1 minute. Remove from heat.
10. Cook noodles according to package directions. Drain and return to the pot, reserving 1 cup of pasta water. Transfer steaks to a cutting board and pour the sauce, mushrooms, and onions over the noodles. Stir to coat, adding pasta water as needed for a creamy consistency. Stir in half of the parsley.
11. Thinly slice the steaks. Serve by dividing the pasta and sauce into bowls, topping with sliced steak and extra sauce. Sprinkle with remaining parsley and serve.

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