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Beef Stroganoff - The Most Comforting Cold Weather Dish

Today we're making beef stroganoff. This is a hearty recipe that's perfect for fall and winter. I used flank steak, but other cuts such as skirt, ribeye, sirloin, or even fillet if you're feeling fancy will work nicely. WATCH OUR FOOD/COOKING PODCAST:    / @sipandfeastpodcast   SUPPORT ON PATREON:   / sipandfeast   MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS*** https://www.sipandfeast.com/beef-stro... INGREDIENTS WITH GRAM AMOUNTS For the seared steak 1 1/2 pounds (680g) flank steak - cut into thin 2-inch long strips against the grain 1 tablespoon (17g) Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon nutmeg 2 teaspoons allspice 2 tablespoons (28g) vegetable oil For the stroganoff 1 pound (454g) wide egg noodles 6 tablespoons (84g) olive oil - divided 1 1/2 pounds (680g) cremini mushrooms - thick sliced 6 tablespoons (84g) butter - divided 2 medium yellow onions - sliced 6 cloves garlic - minced 1/4 cup (32g) flour 1/2 cup (120g) dry white wine 3 cups (720g) low-sodium beef stock - divided 1/2 cup (120g) heavy cream 1/2 cup (120g) sour cream 2 tablespoons (30g) Dijon Mustard 2 tablespoons (34g) Worcestershire sauce 1 cup (240g) pasta water - will not need all of it 2 tablespoons flat leaf parsley - minced, optional salt and pepper - to taste FOLLOW US ON INSTAGRAM:   / sipandfeast   Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.