Tri-Tip Steak Stroganoff
3-4 lbs. beef Tri-Tip steak, trimmed
1 teaspoon fresh ground pepper
1 ½ teaspoons Kosher salt
4 tablespoon vegetable oil
1 large onion, finely sliced
2 tablespoons butter
32 oz. fresh sliced mushrooms
3 cups beef stock or broth
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 cup sour cream
12 oz. bag extra wide egg noodles
In a bowl, whisk together beef broth, Dijon mustard, Worcestershire sauce, and flour, set aside.
Pat Tri-Tip dry with paper towels. Trim excess fat from meat and slice against the grain into ½” thick, 1” long pieces. Place meat in a bowl and season with pepper and salt.
Heat a large stock pot on high heat, add vegetable oil and let come up to temperature. Test 1 piece of meat to see if it sizzles in the pan, if it does, then carefully sauté meat, in batches. Don’t overcrowd the pan. Brown meat on all sides, removing browned meat to a paper towel covered plate.
Reduce heat to medium, add onion and stir for 3 minutes. Add 2 tablespoons butter and add the sliced mushrooms, stir for 3-4 minutes, using a wooden spoon. Cook mushrooms, until golden brown and scrape the caramelized bits off the bottom of the pan. Turn heat down to simmer.
About 30 minutes before serving, bring a large pot with water to a boil for the noodles. Cook according to package directions. Rinse and drain.
Add Tri-Tip meat to the stock pot with mushrooms and onions. Add the beef slurry into the pan. Stir and cook slowly for 10 minutes, stirring occasionally. Check for taste, add salt and pepper if needed. If you’d like, you can transfer all to a slow cooker and cook on low 4 hours. Then, stir in sour cream. Or, leave it on the stove over low heat, and add sour cream and stir. Continue to cook 30-40 minutes, stirring occasionally. Serve over hot noodles and garnish with parsley and thyme if desired.