Entree: United States – Wyoming (Rocky Mountain United States) – Wyoming Beef Stroganoff

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1.5 lb (680 g) sirloin or top round steak, trimmed and cut into 1/2-inch (1.3 cm) strips
- 1/3 cup (45 g) all-purpose flour, for dredging
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 12 oz (340 g) cremini or button mushrooms, sliced
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 1/2 cups (360 ml) beef broth, low-sodium preferred
- 1/4 cup (60 ml) dry white wine (optional) or additional beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 cup (240 g) sour cream, full-fat
- 2 tsp (10 g) all-purpose flour (for slurry) or 1 tbsp (15 ml) cold water to thin sour cream if desired
- 12 oz (340 g) wide egg noodles
- 2 tbsp (28 g) unsalted butter (for noodles)
- 1 cup (150 g) frozen peas, thawed
- 2 tbsp (8 g) fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste

Instructions

Short Description:
A hearty main-course beef stroganoff using locally raised Wyoming beef, seared and simmered in a creamy mushroom-onion sauce, finished with sour cream and served over buttered egg noodles.

Regional Notes:
This Wyoming variation emphasizes locally raised beef and a rich, creamy mushroom sauce, traditionally served over egg noodles. It leans on straightforward, robust flavors common in Rocky Mountain home cooking rather than heavy use of wine or exotic seasonings.

1. Bring a large pot of salted water to a boil for the egg noodles. Cook the egg noodles according to package directions until al dente. Drain, toss with 2 tbsp (28 g) butter, cover, and keep warm.
2. While the water heats, season the sliced beef with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (1 g) black pepper, then dredge lightly in 1/3 cup (45 g) flour, shaking off excess.
3. Heat 2 tbsp (30 ml) olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef strips 1–2 minutes per side until browned but not fully cooked through. Transfer browned beef to a plate and tent with foil.
4. Reduce heat to medium, add 2 tbsp (28 g) butter to the same pan. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 6–8 minutes.
5. Add the sliced onion and continue to cook until the onion is softened and beginning to caramelize, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
6. Pour in the white wine (if using) and scrape up any browned bits from the pan. Let the wine reduce by half, about 1–2 minutes. If not using wine, add 1/4 cup (60 ml) beef broth and scrape pan.
7. Stir in 1 1/2 cups (360 ml) beef broth, 1 tbsp (15 ml) Worcestershire sauce, and 1 tsp (5 ml) Dijon mustard. Bring the mixture to a gentle simmer.
8. Return the beef and any accumulated juices to the pan. Simmer gently for 3–4 minutes until the beef is cooked through and the flavors meld.
9. In a small bowl, whisk 2 tsp (10 g) flour into 2 tbsp (30 ml) of cold water (or use the flour as a slurry) until smooth. Stir the slurry into the pan and simmer 1–2 minutes to thicken slightly. Reduce heat to low.
10. Off the heat, stir in 1 cup (240 g) sour cream until smooth and creamy. (If the sauce is very hot, let it cool slightly before adding sour cream to prevent curdling.) Adjust seasoning with remaining kosher salt and black pepper to taste.
11. Stir in the thawed peas and chopped parsley, warming through for 1 minute.
12. To serve, divide the buttered egg noodles among 4 plates or a family-style platter and spoon the beef and mushroom sauce over the top. Garnish with additional parsley and a grind of black pepper.