Beef Stroganoff

• •
  1.5 lbs Beef Sirloin, Top
• •
  1 tsp 1 teaspoon kosher salt
• •
  0.5 tsp 1/2 teaspoon ground black pepper
• •
  0.5 tsp Garlic powder
• •
  0.5 tsp Onion powder
• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  2 tbsp Unsalted Butter
• •
  2 tbsp Flour, All-Purpose, White
• •
  16 oz Mushrooms, Cremini
• •
  4 cup Beef Stock, Low Sodium
• •
  8 oz Pasta, Egg Noodles, Whole Wheat, Dry
• •
  0.7 cup Greek Yogurt, Plain, Whole Milk

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  3 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

• •
  1.5 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  1 tbsp Cornstarch
• •
  2 tsp Thyme, Fresh

Instructions

1. 1Pat the beef dry and cut against the grain into thin strips, then cut crosswise into 1-inch × 2-inch pieces. Place in a bowl, top with garlic powder and onion powder, and stir to coat evenly.
2. 2Heat the olive oil in a large pot over medium-high heat until shimmering. Add the beef in a single layer and cook undisturbed for 3 minutes until browned on the bottom. Stir, spread into an even layer, and cook 2 minutes more until browned on all sides. Transfer to a plate and cover.
3. 3Reduce heat to medium-low, add the butter and mushrooms to the pot, and stir to coat. Cook 7–9 minutes, stirring occasionally, until the mushrooms brown but have not released their liquid.
4. 4Sprinkle the flour over the mushrooms and stir continuously for 1–2 minutes until no white flour bits remain. Pour in one-third of the beef broth and scrape the pot bottom to release any stuck bits.
5. 5Add the remaining beef broth and increase heat to a simmer. Stir in the egg noodles, cover, and bring to a boil over medium-high heat. Remove the lid, stir, re-cover, and reduce heat to low. Simmer 7 minutes, stirring and re-covering every 2 minutes, until the noodles are al dente and most liquid is absorbed.
6. 6While noodles cook, whisk together the Greek yogurt, a few spoonfuls of simmering broth, Worcestershire sauce, and Dijon mustard in a bowl; set aside.
7. 7Uncover the pot, stir in the cornstarch, and simmer over medium heat for 1 minute until the broth thickens slightly. Remove from heat, cool 1 minute, then stir in the beef with its juices, fresh thyme, and the yogurt mixture.
8. 8Divide the stroganoff evenly into 5 airtight containers while hot. Refrigerate up to 4 days, or freeze up to 3 months. Reheat gently over low heat or in the microwave, stirring occasionally.