Sunny Anderson's Easy Beef Stroganoff | The Kitchen

Sunny does a dinner throwback with this creamy, meaty meal that tops egg noodles with seared sirloin, mushrooms and a tangy sauce! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3EYfk9W Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Easy Beef Stroganoff RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 25 min Active: 1 hr 20 min Yield: 4 servings Ingredients Beef: 2 tablespoons olive oil 2 tablespoons salted butter 1 1/2 pounds (1/2-inch thick) beef sirloin steak, cut into bite-size cubes Kosher salt and freshly ground black pepper Sauce: 8 ounces sliced baby bella or button mushrooms 1/2 cup chopped sweet onion 2 cloves garlic, grated on a rasp 8 to 10 sprigs fresh thyme, finely chopped Kosher salt and freshly ground black pepper 1 tablespoon all-purpose flour 1/2 cup plain whole-milk Greek yogurt 1 tablespoon prepared horseradish 1 teaspoon Worcestershire sauce 2 cups beef stock Noodles: One 16-ounce package wide egg noodles, cooked according to package instructions 1/4 cup chopped fresh curly parsley, plus additional for garnish Directions Cook the beef. In a large braiser or pan with straight sides, add the olive oil and butter and cook over medium-high heat to melt. Meanwhile, sprinkle the beef with salt and pepper. When the fat in the pan begins to swirl, add the beef and sear on all sides, getting good color, but not fully cooking, about 2 minutes per side. Remove with a slotted spoon to a plate. Make the sauce. In the same pan, add the mushrooms and cook until they are wilted and slightly darkened, 6 to 8 minutes. Add the onions, garlic and thyme. Season with a pinch of salt and more than a few grinds of black pepper. Cook, stirring constantly (to protect the garlic from browning), until the onions are tender, about 5 minutes. Sprinkle the flour evenly over the top and stir until the flour disappears. Continue to stir for a few more minutes. In a liquid measuring cup or bowl, whisk together the yogurt, horseradish and Worcestershire sauce. Slowly pour the beef stock into the yogurt mixture, whisking, making sure to whisk out any clumps. Pour this mixture over the sautéed vegetables in the pan. Reduce the heat to medium and cook, whisking constantly, until incorporated and thickened, 8 to 10 minutes. The sauce will break at first, but it will come together as it thickens and is whisked to emulsify. Add the seared beef back to the pan and stir. Prepare the noodles and serve. In a large bowl, toss the noodles with the parsley. Serve in shallow, wide bowls, with egg noodles on the bottom and topped with a scoop of the sauce and beef cubes. Garnish with a sprinkle of parsley. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #BeefStroganoff Sunny Anderson's Easy Beef Stroganoff | The Kitchen | Food Network https://www.youtube.com/watch?v=UsrrsKpy_Rk