Steak Stroganoff

Steak Stroganoff
Steak Stroganoff
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 4 servings
Steak Mushroom Garlic Noodle Butter Lemon Brandy Milk/Cream Mustard Sour Cream Dill Dinner Eastern European/Russian
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 tsp. dijon mustard
  • 1 tbsp. worcestershire sauce
  • 2 tsp. finely grated lemon zest
  • 4 tbsp. unsalted butter
  • 4 garlic cloves, crushed
  • 1 lb. boneless new york strip steak, patted dry
  • 3 tbsp. extra-virgin olive oil, divided
  • 2 tsp. kosher salt, divided, plus more
  • 1 tsp. freshly ground black pepper, divided, plus more
  • 1 lb. wild mushrooms, such as oyster or maitake, torn into pieces
  • 12 oz. wide egg noodles
  • 2 tbsp fresh. lemon juice
  • 3 tbsp. brandy
  • 1/2 cup torn dill
  • Carbohydrate 71 g(24%)
  • Cholesterol 307 mg(102%)
  • Fat 64 g(99%)
  • Fiber 3 g(13%)
  • Protein 46 g(93%)
  • Saturated Fat 28 g(141%)
  • Sodium 981 mg(41%)
  • Calories 1070

Preparation 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. 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. 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. 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. 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.

Preparation 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. 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. 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. 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. 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.