Beef Stroganoff

EGG NOODLES

1 C. AP Flour + more for rolling out the noodles

1/2 tsp sea salt

2 lar. Eggs 

Combine the flour and salt in a large shallow bowl or on a clean work surface. Make a well in the center, almost like a "bowl" of flour, to hold the eggs. Crack the eggs into it.

Use a fork to beat the eggs and then gradually start incorporating the flour into the eggs. As you beat them, they will slowly but surely take up some flour from the edges.

Keep stirring and pulling in more flour until a solid dough forms. The dough will be sticky. Don't worry; you'll be working in more flour in a moment. Add too much flour now, and the extra flour needed to roll out the noodles will lead to a dry rather than tender noodle.

Turn the dough out onto a well-floured work surface. With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking to either the work surface or your hands, until the dough is smooth and firm and no longer sticky. This takes roughly 5 to 10 minutes.

Wrap the dough with plastic wrap and chill it for at least 30 minutes and up to overnight.

Divide the chilled dough into 2 pieces and work with one half of the dough at a time.

On a well-floured surface, roll out the dough to the desired thickness (anywhere from 1/4 inch to paper-thin, depending on your preference). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface underneath. Sprinkle everything with flour—including the work surface when you lift the dough—as necessary to keep the dough from sticking.

Use a sharp knife or pizza cutting wheel to cut the noodles. You can make them as narrow or wide as you like. Be sure to cut them as evenly as possible to ensure a uniform cooking time. If you fold the dough to cut, make sure it is floured so it does not stick together.

Lay the noodles on a cooling or drying rack and let them sit until ready to cook. Repeat rolling and cutting with the remaining half of the dough.

Boil the noodles in well-salted water until tender to the bite (2 to 10 minutes for fresh noodles depending on the thickness). Drain and use in your favorite recipe.

Beef Stroganoff from leftover rib roast

Ingredients

• 1 (12-ounce) bag wide egg noodles
• 1½ pounds beef sirloin steaks, cut against the grain into ¼-inch-thick slices
• 2½ teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 8 ounces cremini (baby bella) mushrooms, stemmed and sliced
• 3 large cloves garlic
• ¼ cup all-purpose flour
• 1 (14.5-ounce) can low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• ½ cup sour cream
• ⅓ cup chopped fresh parsley, plus more for garnish

Instructions

• Bring a large pot of salted water to a boil, and cook the noodles according to the package directions. (Start the water before you season the meat. Then, add the noodles when the water boils. If you time it this way, everything should be done at the same time.)
  
• Put the sliced beef in a bowl, sprinkle with the ground black pepper and 1½ teaspoons salt and toss to coat.
• Beef Stroganoff
  
• Heat the oil in a large high-sided skillet or Dutch oven over medium-high heat. When the oil is hot (it will slosh around the pan easily when you lift the handle), add the beef to the skillet in a single layer. Cook for about 1 minute, until the beef easily unsticks from the skillet when you nudge it with a wooden spoon, then turn the beef and cook for 1 to 1½ minutes, until you see just a little pink in the center of each piece. Use a slotted spoon to transfer the beef to a plate, leaving as much juice/fat in the pan as possible.
  
• Return the skillet to the stove over medium-high heat and add the butter. When the butter is fully melted, add the onion, mushrooms, and garlic. Cook, stirring frequently, for 5 minutes or until the onion is translucent.
  
• Sprinkle the flour over the vegetables and stir for 1½ to 2 minutes. Pour in the beef broth and Worcestershire sauce. Stir well and let the mixture come to a boil, using a wooden spoon or spatula to scrape up all the browned bits from the bottom of the skillet. As soon as the liquid boils, reduce the heat to medium-low and cook for 5 to 7 minutes, stirring frequently, until the sauce is as thick as gravy.
  
• Return the cooked beef to the skillet, along with all the accumulated juices. Stir in the meat, then add the sour cream, parsley, and remaining 1 teaspoon of salt. Stir until everything is incorporated and the sauce is heated through, then turn off the burner.
  
• Serve the beef stroganoff immediately over the cooked egg noodles, and garnish with more chopped fresh parsley.