Beef Stroganoff Over Thyme & Garlic Mashed Potatoes

Beef Stroganoff

Marinate the Beef

• In a bowl, combine the thinly sliced flank steak with a generous splash of Worcestershire sauce, a touch of soy sauce, and a bit of cornstarch.
  750 g Flank Steak

  4 tbsp Worcestershire

  2 tbsp Soy Sauce

  1 tbsp Corn Starch
• Let it sit while you prepare the rest of the ingredients.

Prepare the Vegetables

• Cut the onion in half, then in half again to make quarters. Slice each quarter into thin strips.
  3 large Onions
• Grate the garlic cloves using a micro-plane. This gives you a fine, almost paste-like texture that melts right into the sauce and adds depth without overpowering.
  6 cloves Garlic

Sear the Beef

• Heat a Dutch oven over medium-high heat with a little neutral oil.
• Working in batches, sear the marinated beef strips until they’re browned and caramelized on the outside.
• Once done, transfer the beef to a plate and set aside, making sure to keep any juices.

Cook the Onions & Garlic

• Lower the heat to medium and add your sliced onions to the same pot. Sprinkle with salt to help draw out moisture, stir.
• Let them cook down slowly until they’re soft, translucent, and just starting to turn golden.
• Add the grated garlic and stir gently, letting it cook for another minute or two until fragrant.

Deglaze & Build the Sauce

• Pour in the white wine and a splash of Worcestershire sauce to deglaze the pot.
  120 ml White Wine

  60 ml Worcestershire
• Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom.
• Add the thyme and stir everything together.

Simmer the Base

• Add the beef stock and bring the mixture to a gentle simmer. Add Thyme.
  1 L Beef Stock

  3 sprigs Thyme
• Let it bubble away for about 20 minutes, uncovered, so the flavors can concentrate and the sauce begins to thicken slightly.
• Return the Beef
• Add the seared beef and any juices back into the pot.
• Stir in a splash of apple cider vinegar—this helps tenderize the meat and adds a subtle brightness to balance the richness.
• Simmer for another 25 minutes, uncovered, until the beef is tender and the sauce is luscious.
• Finish with Sour Cream
• Turn the heat to low and stir in the sour cream.
  200 ml Sour Cream
• Let it gently simmer until the sauce is creamy and just the right consistency.
• Taste and season with salt and freshly ground black pepper.
  Salt

  Pepper

Serve

• Spoon the Stroganoff over egg noodles and top with a sprinkle of fresh parsley if you like, and serve warm.
  400 g Egg Noodles

  Parsley

Mashed Potatoes

Infused Cream & Garlic Butter

• In a small saucepan, combine the cream and thyme sprigs, bring to a simmer and place the lid on. Allow to simmer on low for 20 minutes.
  400 ml Cream

  1 handful Thyme Sprigs
• Turn off the heat and allow to rest for 15 minutes.
• Using a small sieve, strain the thyme and reserve the infused cream.
• In a separate saucepan, melt butter and bring to a very low simmer.
  200 g Butter
• Peel the garlic cloves and smash with the side of a knife blade. Add the garlic cloves to the butter. Allow to simmer on low for 20 minutes.
  6 cloves Garlic
• Turn off the heat and allow to rest for 15 minutes.
• Using a small sieve, strain the garlic cloves and reserve the infused butter.

Potato Mash

• Peel and chop the potatoes into small, evenly sized chunks to ensure they cook quickly and evenly.
  6 large Russet or Yukon Gold Potatoes
• Add the potatoes to a large pot and cover with a 1:1 mixture of rich chicken stock and water. Place the lid on and bring to a boil.
  500 ml Chicken Stock

  500 ml Water
• Once boiling, shift the lid slightly to allow steam to escape. Continue boiling until the potatoes are very tender and easily pierced with a fork.
• Strain the potatoes, reserving the chicken stock mixture for possible use in adjusting texture later.
• Using a potato ricer on the smallest setting, process the potatoes back into the pot for a smooth, lump-free texture.
• Return the pot to very low heat. Slowly stir in the thyme-infused cream, followed by garlic-infused butter, adding a little at a time and stirring thoroughly after each addition.
• Add salt to taste and a touch more butter if needed, adjusting until the texture is silky and the flavor is balanced.
  Salt
• Spoon the mashed potatoes onto plates or into shallow bowls. Top generously with beef stroganoff and garnish with fresh parsley if desired.