Steak Stroganoff

Ingredients for Steak Stroganoff

• 450g boneless New York strip steak, patted dry

• 45ml d'huile d'olive extra-vierge, divisée

• 2 teaspoons kosher salt, divided, plus more

• 1 teaspoon freshly ground black pepper, divided, plus more

• 450g wild mushrooms, such as oyster or maitake, torn into pieces

• 4 gousses d'ail, écrasées

• 350g wide egg noodles

• 4 cuillères à soupe de beurre non salé

• 2 cuillères à café de zeste de citron finement râpé

• 2 tablespoons fresh. lemon juice

• 45ml brandy

• 120ml de crème double

• 1 cuillère à soupe de sauce Worcestershire

• 1 cuillère à café de moutarde de Dijon

• 1/2 tasse de crème aigre

• 1/2 cup torn dill

Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 tablespoon oil, then season all over with 1 teaspoon salt and 1/2 teaspoons pepper. Cook, turning every 2 minutes and making sure to get colour on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the centre should register 49°C), 10–15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.

Heat remaining 2 tablespoons oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6–8 minutes. Add garlic, season with 1 teaspoon salt and 1/2 teaspoons pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3–4 minutes.

Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.

Stir brandy and 120ml water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly—if it doesn’t, cook over medium-low heat for about 1 minute. Stir in soured cream until combined and warmed through.

Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.