CS Beef Stroganoff

Broccolini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Sage - Thinly slice sage. (Can be done up to 3 days ahead)

Beef - Slice beef into bite-sized cubes. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

Heat oven to 425F / 218C.

Heat a large saute pan with oil (portion for stroganoff) over medium-high heat.

Add beef and saute until beef is browned on the outside, 3 to 4 minutes. Set beef aside (it will finish cooking in the sauce) and return pan to heat.

Reduce heat to medium. Add butter and then sage. Saute sage in butter for 1 minute.

Stir flour, paprika, and coriander into melted butter until no dry spots remain.

Add garlic, wine, and stock to pan and bring to a simmer. Add beef back to pan. Reduce heat and cover. Simmer on low until beef is tender, ~30 minutes.

While beef simmers, toss broccolini with red pepper flakes, balsamic vinegar, oil (portion for broccolini), and some salt and pepper. Spread out onto a sheet pan and roast for 15 to 20 minutes, shaking pan midway through.

Bring a large stock pot with salted water to a boil. Add noodles and cook until al dente, tender but not soggy.

Remove beef from heat and stir in sour cream. Season with some salt and pepper.

When noodles are done, drain and rinse.

When broccolini is done roasting, season with some salt and squeeze lemon juice over top.

Spoon beef and sauce over noodles. Serve with broccolini on the side. Enjoy!