Beef Stroganoff

1. Using fork, poke each piece of steak 10 to 12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.
2. While meat marinates, place mushrooms in medium bowl, cover, and microwave until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as 1⁄4 cup liquid in bowl). Drain mushrooms and set aside; discard liquid. Combine mustard, water, sugar, and 1⁄2 teaspoon pepper in small bowl until smooth paste forms; set aside.
3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and meat registers 125 to 130 degrees, 6 to 9 minutes. Transfer meat to large plate and set aside while cooking sauce.
4. Add mushrooms, onion, and 1⁄2 teaspoon salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. Add flour and tomato paste and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in beef broth, 1⁄3 cup wine, and mustard paste and bring to simmer, scraping bottom of pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
5. While sauce is reducing, cut steak pieces across grain into 1⁄4-inch-thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon wine; season with salt and pepper to taste. Sprinkle with parsley and serve.

Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips. To ensure uniform pieces that cook evenly, we prefer to purchase whole steak tips and cut them ourselves. One and a half pounds of blade steak can be substituted for the steak tips; if using, cut each steak in half lengthwise and remove the gristle that runs down the center before cooking. Since blade steak yields smaller strips of meat, reduce the cooking time in step 3 by several minutes. If the mushrooms are larger than 1 inch, cut them into 6 even wedges. Serve the stroganoff over buttered egg noodles.