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“If all Russian cuisine were this good, there'd be a borsch stand on every corner in New York City.”

Ingredients Nutrition


  1. Heat the olive oil in a deep-sided sauté pan on medium-high heat and add the beef. Season the meat with a sprinkle of salt and several turns of freshly ground black pepper. Sear the meat on all sides turning the pieces as they brown. Remove the seared meat, set aside in a bowl, and add the onions to the pan.
  2. Add another pinch of salt, and a few grinds of pepper. Cook the onions, stirring occasionally until translucent, about 6 minutes. Add the wine and de-glaze the pan, scraping all the tasty bits off the bottom with a wooden spoon. Allow to reduce almost completely.
  3. Add the beef broth, the meat, and any accumulated juices from the bowl in with the onions. Bring to a boil then lower heat and allow to simmer.
  4. In another pan over medium heat, add a tablespoon of butter, the thyme, the mushrooms, and another couple grinds of pepper. Allow the mushrooms to brown, about 6-8 minutes. Once the meat is tender and the sauce is reduced, drop the noodles into boiling water to be cooked.
  5. Fold in the mushrooms, mustard, parsley, and sour cream in with the meat and sauce. Incorporate the egg noodles in with the sauce and serve in a bowl.
  6. Garnish with a sprinkle more of parsley and a dollop of sour cream. I like to add some more raw onions and a squirt of lemon juice, and although my toppings are a little unorthodox, it's delicious.

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