Sometimes we like to give you what's new and hip, and sometimes we hue close to the culinary traditions we inherited from the old masters. We have a lot of latitude with this particular recipe; there's a lot of ways to, ahem, stroganoff. But even with room for variation, we've kept close to the classic: rich beef and noodles, augmented by a sauce made of red wine, Neufchâtel, and demi-glace. Stir some sour cream in at the end, and you have a classic, unforgettable stroganoff.
Cut mushrooms into ¼" slices.
Coarsely chop parsley, leaves and stems.
Peel and mince shallot.
Pat ribeye steak strips dry, and season with ½ tsp. salt and ¼ tsp. pepper.
Once water is boiling, add noodles and cook until al dente, 6-8 minutes. Reserve 1 cup pasta water and drain noodles in a colander. Wipe pot clean and reserve.
While noodles cook, sear meat.
Sear Meat and Cook Vegetables
Thoroughly combine reserved pasta water, light cream cheese, cornstarch, and beef demi-glace.
Return pot used to cook noodles to medium-high heat. Add 2 tsp. olive oil and ribeye steak strips in a single layer to hot pot. Cook undisturbed, 1 minute. Transfer steak strips to a plate. Steak strips will finish cooking in a later step.
Add 2 tsp. olive oil, half the parsley (reserve remaining for garnish), shallot, and mushrooms to hot pot and cook until tender, 2-4 minutes.
Add red cooking wine and cook until mostly evaporated, 30-60 seconds.
Start the Sauce
Season vegetables in pot with ½ tsp. salt and a pinch of pepper.
Add cornstarch mixture to pot and use a spoon to scrape bottom of the pan, bringing up cooked bits.
Stir, and bring to a boil. Then stir occasionally until thickened to consistency of a light gravy, 1-2 minutes.
Return ribeye steak strips and any accumulated juices to pot and stir occasionally until steak strips are browned, 3-5 minutes.
Finish the Sauce
Remove pot from burner and stir in sour cream until fully incorporated.
Finish the Dish
Stir noodles into meat and sauce.
Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appétit!