The Food Network's Best Beef Stroganoff

 https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-beef-stroganoff-8051437

Ingredients

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

5 tablespoons unsalted butter

1 medium yellow onion, sliced

8 ounces white button mushrooms, quartered

7 ounces shiitakes, caps sliced (stems removed and discarded)

1 tablespoon chopped fresh thyme

1 clove garlic, minced

1/2 cup dry white wine

2 tablespoons all-purpose flour

3/4 cup sour cream

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 1/2 cups beef broth or beef stock

10 ounces medium or wide egg noodles

1/2 cup fresh flat-leaf parsley leaves, chopped

1 tablespoon chopped chives, plus more for serving

Directions

1. Bring a large pot of salted water to a boil.
2. Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
3. Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
5. Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
6. Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
7. Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired. 

Crispy baked sweet potato fries:

Source:  https://cookieandkate.com/baked-sweet-potato-fries/

INGREDIENTS

• 2 pounds sweet potatoes (about 2 medium-large or 3 medium)
• 1 tablespoon cornstarch
• ½ teaspoon fine sea salt
• 2 tablespoons extra-virgin olive oil
• Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
2. Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
3. Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
4. Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
5. Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don’t get overcooked. Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).
6. Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
7. If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground black pepper, and a scant ¼ teaspoon each cayenne pepper and garlic powder. Serve warm!