Entree: United States – Nevada (Southwestern United States) – Nevada Rancher's Beef Stroganoff

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Total 50 min

Ingredients

- 2 lb (900 g) boneless beef chuck or sirloin, thinly sliced against the grain
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil or canola oil
- 4 tbsp (56 g) unsalted butter, divided
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 12 oz (340 g) cremini mushrooms, or a mix of cremini and local wild mushrooms, sliced
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry red wine (optional; may substitute extra beef stock)
- 1 cup (240 ml) low-sodium beef stock
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) heavy cream
- 12 oz (340 g) wide egg noodles
- 1 tbsp (15 ml) olive oil (for noodles)
- 4 cups (120 g) baby spinach, loosely packed
- 1 tsp (2 g) smoked paprika
- 1/4 - 1/2 tsp (1-2 g) crushed red pepper flakes (optional)
- 2 tbsp (8 g) chopped fresh parsley, plus extra for garnish
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
A hearty ranch-style beef stroganoff featuring locally sourced Nevada beef and a mix of cremini and wild mushrooms in a rich, creamy sauce, served over wide egg noodles with wilted spinach for color and nutrition.

Regional Notes:
This Nevada version emphasizes locally raised beef and locally foraged or farmed mushrooms, producing a robust, creamy sauce favored by ranchers after long days working outdoors. Compared with more delicate Eastern stroganoffs, it skews heartier with a touch of smoked paprika and optional red wine to reflect Southwestern influences and ranch pantry staples.

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain, toss with 1 tbsp (15 ml) olive oil, keep warm and set aside.
2. Pat the sliced beef dry with paper towels, then season with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Heat a large heavy skillet or Dutch oven over high heat until very hot.
3. Add 2 tbsp (30 ml) vegetable oil to the pan. Working in batches, sear the beef slices 1–2 minutes per side until browned but not fully cooked through. Transfer browned beef to a plate and reserve any juices.
4. Reduce heat to medium. Add 2 tbsp (28 g) butter to the skillet. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.
5. Add the sliced mushrooms to the pan and cook until they release their liquid and begin to brown, about 6–7 minutes. Stir in the minced garlic, smoked paprika, and tomato paste; cook 1 minute until fragrant.
6. Pour in the red wine (if using) to deglaze, scraping up browned bits from the bottom of the pan. Let the wine reduce by half, about 2–3 minutes. If not using wine, add 1/4 cup (60 ml) of the beef stock now.
7. Stir in the remaining beef stock (about 1 cup / 240 ml) and Worcestershire sauce. Return the seared beef and any accumulated juices to the pan. Bring to a gentle simmer and cook 4–6 minutes, just until the beef is nearly tender.
8. Stir in the Dijon mustard. Whisk the cornstarch slurry and add it to the pan to thicken the sauce slightly. Cook 1–2 minutes until sauce begins to coat the back of a spoon.
9. Lower the heat to very low. Stir in the sour cream and heavy cream until smooth and heated through; do not boil once sour cream is added to avoid curdling. Taste and season with remaining kosher salt and black pepper, and add crushed red pepper flakes if using.
10. Add the baby spinach and cook just until wilted, about 1–2 minutes. Stir in chopped parsley.
11. To serve, mound the warmed egg noodles on plates or a serving platter and spoon the beef and mushroom stroganoff and its creamy sauce over the noodles. Garnish with additional parsley and a crack of black pepper.