Growing up my mom would make beef stroganoff frequently. Of course her version can out of a packet we got at the grocery store. I’ve based this recipe on several different ones, none of which use a packet. There are two ways of making this. I love using my Anova Sous Vide , so the recipe below follows that method. If you don’t have one then slice your steak raw, coat it in a little flower and briefly fry it in a couple of tbsp of oil; about 2 minutes per side. Remove it and then follow the recipe below. Enjoy!

Beef Stroganoff

• 1/2 small yellow onion, diced
• 8 oz crimini mushrooms, sliced thin
• 10 oz steak (I use New York, size is just a suggestion)
• 3-4 cloves of garlic, finely chopped
• 2 tbsp butter
• 2 tbsp olive oil
• 1/4 cup cognac
• 1/2 cup heavy cream
• 1 cup sour cream
• 1/2 cup beef broth
• 1 tbsp Worcestershire
• 2 cup egg noodles

Directions

Cook the steak using your Anova Sous Vide  set to 130 degrees for an hour.

In a deep skillet or braiser, I like using my Le Creuset Casserole, melt the butter with the olive oil. On medium high saute the mushrooms until they start to soften. Add the onion and garlic and saute until fragrant, about 2 minutes. Turn the heat to high and add the cognac, cook until it’s mostly gone*. Turn the heat down to medium and add the sour cream. Stir until it softens; add the cream, beef broth, and Worcestershire. Bring to a simmer and cook for about 10 minutes.

In the mean time, bring a pot of water to boil with about 3 tbsp of salt. Cook the egg noodles for about 5 minutes or until soft.

Heat a skillet on high heat until hot with 1 tbsp of oil.  Brown the steak, about 2 minutes per side. Slice thinly and add to the sauce. Serve over the noodles.

*careful with the cognac as it can, and sometimes does, catch on fire. Keep the pot lid at hand. If it catches on fire put the lid on to put it out.