Ballerina Farm’s Beef Stroganoff 

Preparation

1. Step 1

   Add 1 tablespoon of the butter to a large, heavy pot and set heat to high. Season beef with salt and pepper, then work in about 3 batches to cook the pieces in the pot until browned (about 5 minutes per batch), adding another tablespoon of butter as needed; adjust heat accordingly to avoid scorching, if necessary. After each batch is browned, transfer to a bowl or plate.

2. Step 2

   After all the meat has been browned and transferred to a plate or bowl, adjust heat to medium-high and add the onion. Cook until browned, about 7 minutes, stirring occasionally.

3. Step 3

   Add mushrooms and the remaining 1 tablespoon butter and cook until softened, about 5 minutes, stirring occasionally.

4. Step 4

   Return the beef to the pot, sprinkle in the flour and stir until everything is thoroughly coated. Continue to cook for 2 minutes, giving a good stir after 1 minute.

5. Step 5

   Stir in the broth, bring to boil and adjust heat to low so the stroganoff simmers.

6. Step 6

   Stir in the mustard and Worcestershire, then cover and cook stroganoff until thickened and beef is tender, 60 to 90 minutes, depending on the cut of meat and tenderness desired.

7. Step 7

   Meanwhile, set a large pot of salted water to boil. When the stroganoff is almost done, drop the noodles into the boiling water and cook until tender, 2 to 4 minutes; drain. (Work in batches if necessary to keep the water at a rolling boil.)

8. Step 8

   Remove the stroganoff from the heat and stir in yogurt. Taste and season with salt and pepper. Serve over noodles, garnish with herbs and top with grated Parmesan, if desired.