Main Dishes

The First Ever: Beef Stroganoff Soup Dumpling

Joshua Weissman gives you the FIRST EVER Beef Stroganoff Soup Dumpling.

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Prep:
20 minutes
Cook:
20 minutes
Serves:
4
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The First Ever: Beef Stroganoff Soup Dumpling
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Ingredients

  • 1 lb (450 g) steak, cubed
  • Neutral oil
  • 2.5 Tbsp (35 g) unsalted butter
  • 2 tsp (5 g) coarse ground black pepper, plus more 
  • 1 sweet onion, diced
  • 5 cloves garlic, thinly sliced
  • 1 Tbsp (14 ml) cognac (or whiskey)
  • 2.5 Tbsp (30 ml) Worcestershire sauce
  • 9 oz (250 g) cremini mushrooms, quartered
  • 1.5 cups (350 ml) beef broth
  • ¼ cup (16 ml) heavy whipping cream
  • ½ cup (120 ml) sour cream
  • 2 Tbsp (28 g) dijon mustard
  • Kosher salt
  • ⅓ cup (8 g) fresh parsley, chopped
  • Egg Noodles, or noodle of choice

Directions

  1. Start by scoring and slicing the steak into cubes.
  2. In a large oiled pan set over medium-high heat, sear steak in batches (2 minutes per side). Remove from pan.
  3. To same pan melt unsalted butter and add coarse ground black pepper along with a diced onion. Saute for 2-3 minutes.
  4. Add thinly sliced garlic. Saute until garlic is fragrant and add cognac (or whiskey).
  5. Add worcestershire sauce and cremini mushrooms then saute for 2 minutes.
  6. Add in beef broth and once reduced/thickened add in heavy whipping cream. Mix together and reduce again.
  7. Separately in a small bowl whisk and combine sour cream with dijon mustard.
  8. Using a little of the hot liquid, spoon in to the sour cream mixture a few times until the sour cream mixture is hot. Mix together and adjust salt levels to taste.
  9. Add in fresh chopped parsley, egg noodles, and stir into the stroganoff mixture along with the steak.
  10. Place and serve.

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