Creamy Steak & Mushroom Stroganoff

over Buttered Chive Linguine

Allergens: Milk, Wheat

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Onion

    ½ units

  • Button Mushrooms

    8 ounce

  • Cream Sauce Base

    4 ounce

  • Flour

    2 tablespoon

  • Ranch Steak

    10 ounce

  • Garlic

    2 clove

  • Linguine Pasta

    6 ounce

  • Beef Stock Concentrate

    2 units

  • Chives

    ¼ ounce

  • Worcestershire Sauce

    1 tablespoon

  • Dijon Mustard

    2 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Butter

    4 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Bring a large pot of salted water to a boil. Wash and dry produce.
  • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and finely dice half the onion (whole onion for 4 servings). Peel and mince garlic. Thinly slice chives.
2
  • Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
  • Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain and return linguine to pot.
3
  • While pasta cooks, pat steak* dry with paper towels. Thinly slice against the grain.
  • Place steak in a medium bowl and season all over with salt and pepper. Add half the flour and toss to coat.
  • Heat a drizzle of oil in a large pan over medium-high heat. Add coated steak to pan and cook until browned all over, 2-3 minutes. (For 4 servings, cook in batches if necessary.)
  • Turn off heat; transfer steak to a plate (it will finish cooking in Step 6).
4
  • Heat a drizzle of oil in pan used for steak over medium-high heat. Add mushrooms and diced onion; cook, stirring occasionally, until browned and tender, 4-6 minutes.
5
  • Meanwhile, in a second medium bowl, combine cream sauce base, Worcestershire, mustard, half the stock concentrates, and 1 cup water (2 cups for 4 servings).
  • Once veggies have cooked 4-6 minutes, reduce heat under pan to medium; add garlic and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until fragrant, 30-60 seconds. Add remaining flour; cook, stirring, until lightly browned, 30 seconds.
  • Add cream sauce mixture; cook, stirring, until sauce has slightly thickened, 2-3 minutes.
6
  • Return steak to pan with veggies and sauce. Cook, stirring, until steak is cooked through, 1-2 minutes. Remove from heat.
  • In a small bowl, combine sour cream and 2 TBSP stroganoff sauce (4 TBSP for 4 servings) from pan. (This step prevents the sour cream from separating when added to the hot pan!)
  • Stir sour cream mixture into pan. Keep covered until ready to serve.
7
  • To pot with drained linguine, add half the chives, remaining stock concentrate, reserved pasta cooking water, and 3 TBSP butter (6 TBSP for 4 servings).
  • Cook over medium-high heat until butter has melted and sauce evenly coats pasta, 2-3 minutes. Season with salt and pepper.
  • Divide pasta between shallow bowls. Top with stroganoff. Garnish with remaining chives and serve.