Skillet Beef Stroganoff with Dry Sherry

A mushroom and sour-cream sauce turns sliced sirloin and egg noodles into a substantial skillet dinner.

Ingredients

Skillet

• 2 lbs top sirloin, sliced thinly across the grain
• 2 tbsp olive or avocado oil
• Salt and black pepper, to taste
• 3 tbsp unsalted butter
• 1 large yellow onion, sliced
• 12 oz cremini and button mushrooms, sliced
• 4 garlic cloves, minced
• 1/3 cup dry sherry
• 2 cups beef stock
• 2 bay leaves
• 2 tbsp coarse-ground mustard or Dijon
• 1 cup full-fat sour cream
• 3 tbsp chopped parsley, plus extra for serving

Noodles

• 12 oz wide egg noodles
• Water and salt for boiling
• A little additional butter, optional

Instructions

1. Set up two pans. Put a large pot of water on to boil for the noodles. Pat the sirloin dry, season it, and heat the oil in a wide, heavy skillet over medium-high heat.
2. Brown in batches. Give the meat enough space to touch the pan. Start with 1-2 minutes on the first side and about 30 seconds on the second; transfer each batch to a clean dish. This is a browning stage, not the final doneness check.
3. Concentrate the vegetables. Lower the heat slightly, melt the 3 tbsp butter, and cook the onion for 3-4 minutes. Add the mushrooms and stir occasionally for 8-10 minutes, until their liquid has evaporated. Cook the garlic with them for another 1-2 minutes.
4. Reduce the sauce. Take the skillet away from the burner before adding the sherry. Return to the heat and scrape the pan as the wine reduces by roughly half, about 2-3 minutes. Add stock, bay leaves and mustard. Simmer uncovered until only about 1/4-1/2 cup of free liquid remains among the mushrooms. Allow longer than 8-10 minutes if necessary; pan width makes a substantial difference.
5. Finish the beef and noodles. Return the beef and its juices to the sauce and cook until the thickest pieces reach 145°F. Take the skillet off the heat and allow at least a 3-minute rest. Meanwhile, cook the noodles in the salted water until tender, usually 8-10 minutes; drain and add the optional butter.
6. Make it creamy. Discard the bay leaves. Fold sour cream and parsley into the skillet off the burner. Taste for salt and pepper, then spoon over the noodles or toss everything together. Add the extra parsley at the table.

Notes

• Use Fino or Manzanilla for a dry sherry flavor, or Amontillado for a fuller one. Sweet cream sherry changes the sauce considerably. Cooking does not establish that the dish is alcohol-free.
• Keep the beef out of the long reduction so thin slices do not spend that entire time simmering.
• A salad, asparagus or green beans make useful accompaniments; bread is another option. Pinot Noir or a small serving of the cooking sherry are optional adult pairings.
• Egg noodles contain wheat and eggs, and the butter and sour cream contain milk. Check stock and mustard labels for additional allergens.
• For make-ahead use, fully cook the beef and sauce before chilling; add fresh parsley and sour cream when reheating if preferred.
• Keep raw or uncooked meat, its juices and utensils away from ready-to-eat ingredients. Wash hands and clean contact surfaces. Safe cooking temperatures.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. Freeze the cooked beef and mushroom base without sour cream for better texture; thaw in the refrigerator.

USDA cooling, storage and reheating guidance.

Attribution

Adapted from Billy Parisi; sherry variation from the saved recipe.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.