Steak Stroganoff
4.7
(13)
Active Time
45 minutes
Total Time
45 minutes
This is not your grandma’s beef stroganoff. We took our favorite parts of the classic—the creamy mushroom sauce and the buttered egg noodles—and added a squeeze of lemon, a pan-seared medium-rare strip steak, and fresh dill for an updated weeknight dinner.
Ingredients
4 servings
Preparation
Step 1
Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10–15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
Step 2
Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6–8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3–4 minutes.
Step 3
Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
Step 4
Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly—if it doesn’t, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
Step 5
Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.
Leave a Review
Reviews (13)
Back to TopThis is a great recipe Steak Stroganoff , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
Vadim
9/30/2023
I used leftover NY strip steak, cubed and added with the cream. Super delicious! I loved the hint of lemon in the noodles (have to use gluten free). Wonderful!
marymruff
Pueblo, CO
9/7/2020
Don’t know where all the outstanding reviews come from, but I was extremely disappointed. The basic problem is that you cook the steak, then let it sit for 12 to 15 minutes before serving. Unless the steak is two or more inches thick (in which case a strip loin would be about 2 1/2 lbs), in 10 to 15 minutes cooking time, its going to be very well done. And if you let it sit out on a plate for the 12 - 15 minutes while you do the rest, it will be stone cold. I cooked the steak for 2 min per side, put it in a warming drawer at 125 degrees, and by the time everything else was ready, the steak was dry, overcooked, and barely warm in the middle.
Anonymous
Toronto, Canada
4/19/2020
This was absolutely delicious. The steak stroganoff is such a good comfort food. The sauce, steak, and mushrooms turned out perfect. The only thing I would change is making less noodles and leaving them plain. No need to add the lemon and butter when it is just going to be covered in delicious sauce. My boyfriend and I had a great time making it together. I would definitely make again.
Peanutbutterbri
Chicago
4/15/2020
Followed recipe. This was OK, but not great -- kind of a faux stroganoff that didn't hit the right flavours. There are better recipes out there that take less time.
Anonymous
Oxford, UK
3/15/2020
This is a delicious and healthier alternative to the traditional Beef Stroganoff. I made this for the two of us on a Saturday night at home in New York City. We both thought that it was a better dish than we would have had by going out. It's really packed with flavor and it wasn't that much work. Just loved it!
stevecoffey
Manhattan
3/1/2020
made this tonight and my husband and brother-in-law both loved it. I was a little concerned the recipe had too much salt but not so. I made it as written and salt balance was good. The amount of lemon and lemon zest is perfect...don't skip it. I forgot to add the dill at the end and was very disappointed when I realized it just as we finished dinner. Oh well...I just make it again! This is really good and not hard. Add it to your list of comfort food.
kidneyqueen
Maine and California
1/1/2020
Cozy winter dish with flexibility to follow your muse/ingredients on hand. I made a variation over zucchini and squash noodles (cooked them in butter/lemon zest and juice for a few minutes until soft). Cooked shallots in olive oil in the steak pan after searing and then de-glazed with bourbon, as I had no brandy (cooked mushrooms and garlic earlier in a separate pan). Very good, easy to modify and will make again.
jenachambers
New York, NY
12/27/2019
Made this twice in 10 days. It's an easy, fast, and delicious rethinking of a classic dish. The lemon zest and juice with the noodles take it to a higher level.
1325cart
Washington, DC
3/26/2019
Great recipe! Comes together nicely in just an hour. Great flavors. A fresh spin on traditional stroganoff.
tanagers
Casper, WY
2/27/2019
Loved this! I was craving steak and mushrooms, and this hit the spot wonderfully. I brought leftovers to work to share and people were upset about how good it smelled. I used hedgehog mushrooms (they're in season in the PNW) and crimini and the flavor was fantastic. Love this twist on a classic favorite.
kirsten_the_amazing
Seattle, WA
2/26/2019
I saw this on Instagram yesterday and made for my neighbor….It was a hit, the lemon adds some nice zing to the noodles. My market only had white button mushrooms, and they worked fine.
Anonymous
Chicago, Il
2/24/2019
Creamy delicious SO SIMPLE. I cooked the steak for less time and I do agree it was a little cold by the time we finished everything so maybe I’d cook that separately during the mushroom process; but the flavor and coziness of the dish was enough for me not to care
Dianna
New York, NY
2/1/2023
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