Sous Vide Mushroom Beef Stroganoff
Tender beef cooked sous vide style, smothered in a rich and creamy porcini, shitake, and crimini mushroom sauce. Served over buttery egg noodles, this classic comfort dish is guaranteed to satisfy your taste buds with its melt-in-your-mouth goodness and earthy flavors.
ingredients
- 1 lb beef sirloin, cut into thin strips
- 1 cup porcini mushrooms, sliced
- 1 cup shitake mushrooms, sliced
- 1 cup crimini mushrooms, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Egg noodles, cooked according to package instructions
steps
- 1.
Preheat the sous vide water bath to 135°F (57°C).
- 2.
Season the beef strips with salt and pepper, then seal them in a vacuum-sealed bag or airtight zip-top bag using the water displacement method.
- 3.
Submerge the bag in the preheated water bath and cook for 2 hours.
- 4.
Meanwhile, melt the butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- 5.
Add the minced garlic and mushrooms to the skillet, sautéing until they release their moisture and start to brown slightly.
- 6.
Sprinkle the flour over the mushrooms, stirring well to coat.
- 7.
Slowly pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring continuously until the sauce thickens slightly.
- 8.
Reduce the heat to low and stir in the sour cream until well combined. Simmer for a few minutes to blend the flavors.
- 9.
Remove the beef from the sous vide bag and pat dry with paper towels.
- 10.
Heat a separate skillet over high heat and sear the beef strips in batches until nicely browned, about 1 minute per side. Set aside.
- 11.
Add the seared beef strips to the mushroom sauce, stirring gently to coat the meat.
- 12.
Serve the beef stroganoff over a bed of cooked egg noodles, garnished with fresh parsley.
