Beef Stroganoff

cooking.nytimes.com

Rob Schendel

Kosher salt and freshly ground black pepper

1 ½ pounds sirloin roast, or beef tenderloin, if you’re feeling fancy

2 tablespoons all-purpose flour

1 ½ teaspoons hot paprika

1 tablespoon neutral oil, such as canola or grapeseed

4 tablespoons unsalted butter

½ pound button mushrooms, cleaned and cut into quarters

2 small shallots, thinly sliced

12 ounces wide egg noodles

¼ cup dry white wine

1 cup heavy cream or crème fraîche

1 ½ teaspoons Worcestershire sauce

1 ½ teaspoons Dijon mustard

Chopped fresh parsley, for garnish

Directions at cooking.nytimes.com

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