Steak Stroganoff

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Egg noodles with a sour cream and mushroom sauce get topped with seared steak in this classic Russian dish that has become a global comfort food.

Hi friends,

Today’s recipe has two of our favorite foods, steak and mushrooms. Beef stroganoff is traditionally made with sautéed cubes of beef mixed in the sauce. For my version, I like to add sliced steak at the end to let the meat be the star of the show, so to speak. As I mentioned in my recipe for Steak with Homemade Potato Chips, I like fatty center cut strip steaks for everyday meals as a good price compromise between ribeye and something like flank steak.

I love getting fancy with the mushrooms. I used 10 ounces cremini aka baby portabella mushrooms, three ounces maitake aka hen of the woods mushrooms, and three ounces royal trumpet mushrooms. (There are so many different names for mushrooms! I get confused at the grocery store when the cashier asks what kind of mushrooms they are. I have to guess what it’s called in their system.) But any kind of mushroom you like will be great in this recipe. Don’t shy away from plain white button mushrooms. This mushroom sauce is a nice light coating for the noodles and adds a rich creamy flavor to the meat, similar to the sour cream and mushroom sauce in my Polish Style Pork Tenderloin recipe.

In this recipe I use pappardelle, which are wide Italian egg noodles. Twisted egg noodles are also good with this dish. (I like those too because they sell whole wheat versions of them.) I basically pile up the noodles, smother in sauce, and top with steak. If you prefer your stroganoff to look more like the original, mix the steak in with the sauce before serving.

Here are the main ingredients. There are two center cut strip steaks, sour cream, the mushrooms, onions, and dried egg pappardelle. Those are only a small fraction of the mushrooms I used.

While the pasta was cooking, I started out sautéing the onions and mushrooms.

Then I seared the steak.

While the steak was resting, I finished up this creamy mushroom sauce.

I sliced up the steak and dinner was ready.

5 from 2 votes

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Steak Stroganoff

Egg noodles with a sour cream and mushroom sauce get topped with seared steak in this classic Russian dish that has become a global comfort food.

Course Dinner, Main Dish

Cuisine Eastern European

Total Time 45 minutes

Servings 4

Author Tara Leung

Ingredients

• 12 ounces pappardelle or egg noodles
• 6 tablespoons butter, divided
• 1 sweet onion, thinly sliced
• salt and pepper
• 1 pound sliced mushrooms
• 2 center cut strip steaks (about 2 pounds total), at room temperature if possible
• 1/3 cup white wine
• 2 cups beef broth
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 3/4 cup sour cream

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. (Meanwhile, continue to next steps.) Cook pasta according to package directions. Drain and return to pot. Add 2 tablespoons butter and cover to let butter melt, then toss so butter coats noodles. Set aside until sauce is done.
2. Make sauce: Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and a little bit of salt and pepper and cook, stirring often, for 5 minutes. Add mushrooms and a little more salt and pepper. Cook, stirring frequently, until mushrooms begin to release their juices, about 8 minutes. (During this time, skip to next step and begin cooking steak.)
3. Cook steak: Pat steaks dry with paper towels and season with salt and pepper. Heat remaining 2 tablespoons butter in a skillet over medium-high heat. Add steaks and cook for 3 minutes on each side, without moving. Turn heat down to medium and cook for 2 more minutes on each side for medium-rare. Remove steaks to a plate and tent loosely with aluminum foil. Let rest 10 minutes.
4. Finish sauce: Add wine to skillet with onions and mushrooms and cook for 1 minute. Add broth and soy sauce. Bring to a simmer and simmer for 5 minutes. Add cornstarch slurry and stir well. Cook 3-4 more minutes, until sauce is thickened. Remove from heat.
5. When the steak is done resting and the sauce has cooled down a little, stir the sour cream into the sauce, just before serving. Taste sauce and add salt and pepper if needed. Slice steak against the grain. Divide noodles between serving bowls or plates and top with a generous amount of sauce and sliced steak. (Pour the sauce over the steak for a more traditional stroganoff.)

Bon Appétit!