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Skillet Beef Stroganoff

From America’s Test Kitchen

Takes about an hour.

• Sirloin Tip (slab, not cut up, aka "flat meat")
• salt and pepper
• 4T oil total
• 3C or more sliced white mushrooms
• 1 onion, finely diced
• 2T all-purpose flour
• 1-1/2 C chicken broth
• 1-1/2 C beef broth
• 3oz brandy
• 3C egg noodles
• 6oz sour cream
• 2t lemon juice

The secret is to use sirloin tip and get it as a slab (also called "flat meat"), and pound it to compress the meat, so it doesn't disintegrate in the braise. Cut with the grain into 2" strips, then cut across the grain smaller to make the pieces.

Dry the beef after cutting, season with salt and pepper, and brown it in a hot skillet in two batches, with 1T oil per batch. This will be 2-3 minutes per side. You want some dark color on the pieces and fond in the pan.

Remove the beef to a bowl. Add 2T oil to the pan, then the mushrooms and finely diced onion. Add 1t salt to pull moisture out and concentrate flavor. Cook this for 8 minutes or so, until it’s brown and quite a bit reduced.

Add 2T all-purpose flour and stir it in, cook for 30sec to 1min to cook the flour. You will smell a toasted flour flavor.

Add 1.5C chicken broth, 1.5C beef broth, and 1/3 C brandy, which substitutes for red wine. Stir up the fond. Add the meat back in, cover, and simmer (braise) on low for 30-35 minutes.

Add 3C egg noodles and cook until tender 10-12 minutes. They absorb liquid, which both flavors the noodles and thickens the sauce.

Remove from heat and add 2/3 C sour cream and 2t lemon juice, stir and serve.