- 1 lb (450 g) steak, cubed
- Neutral oil
- 2.5 Tbsp (35 g) unsalted butter
- 2 tsp (5 g) coarse ground black pepper, plus more
- 1 sweet onion, diced
- 5 cloves garlic, thinly sliced
- 1 Tbsp (14 ml) cognac (or whiskey)
- 2.5 Tbsp (30 ml) Worcestershire sauce
- 9 oz (250 g) cremini mushrooms, quartered
- 1.5 cups (350 ml) beef broth
- ¼ cup (16 ml) heavy whipping cream
- ½ cup (120 ml) sour cream
- 2 Tbsp (28 g) dijon mustard
- Kosher salt
- ⅓ cup (8 g) fresh parsley, chopped
- Egg Noodles, or noodle of choice
The First Ever: Beef Stroganoff Soup Dumpling
Joshua Weissman gives you the FIRST EVER Beef Stroganoff Soup Dumpling.
Prep
20 minutes
Cook
20 minutes
Total
40 minutes
Serves
4
people
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Ingredients
Directions
- Start by scoring and slicing the steak into cubes.
- In a large oiled pan set over medium-high heat, sear steak in batches (2 minutes per side). Remove from pan.
- To same pan melt unsalted butter and add coarse ground black pepper along with a diced onion. Saute for 2-3 minutes.
- Add thinly sliced garlic. Saute until garlic is fragrant and add cognac (or whiskey).
- Add worcestershire sauce and cremini mushrooms then saute for 2 minutes.
- Add in beef broth and once reduced/thickened add in heavy whipping cream. Mix together and reduce again.
- Separately in a small bowl whisk and combine sour cream with dijon mustard.
- Using a little of the hot liquid, spoon in to the sour cream mixture a few times until the sour cream mixture is hot. Mix together and adjust salt levels to taste.
- Add in fresh chopped parsley, egg noodles, and stir into the stroganoff mixture along with the steak.
- Place and serve.
