Steak and Wild Mushroom Stroganoff
Stroganoff has been making a comeback lately with every imaginable twist. But the classic has withstood time for a reason—it’s hearty and packed with flavor. Using a variety of wild mushrooms amps up the earthiness, and sherry wine, Dijon mustard, and Worcestershire add some complexity to this simple comfort dish.
prep time
10 mincook time
35 minIngredients
12 oz. extra-wide egg noodles
2 Niman Ranch sirloin steaks (6 or 10 oz. each, 12 oz. or 1¼ lbs. total)
kosher salt and freshly cracked black pepper
1 Tbsp. vegetable oil
3 Tbsp. unsalted butter
1 lb. mixed wild mushrooms, sliced or torn into bite-size pieces
1 large shallot, finely diced (about ½ cup)
2 cloves garlic, minced
2 Tbsp. all-purpose flour
¼ cup sherry wine*
2 cups beef stock
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 cup sour cream
fresh parsley, for serving
*Use sherry wine from the liquor store, not the ingredient labeled as “cooking wine.” If you don’t have it, a 1:1 swap with brandy, dry vermouth, or a dry red or white wine is also suitable.
Cooking Instructions
- Bring a large pot of salted water to a boil. Heat a large skillet over medium-high heat. Pat steaks dry with paper towels and season with salt and pepper.
- Add 1 tablespoon oil to the skillet. Add steaks and cook until medium-rare, about 4 minutes per side (steaks will cook more in the sauce later). Transfer to a plate. Once water in the pot is boiling, stir in noodles. Cook according to package directions. Drain.
- In the same skillet used to cook the steaks, melt butter over medium-high heat. Stir in mushrooms and a large pinch of salt and pepper. Cook, stirring occasionally, until tender and browned, 6 to 8 minutes. Reduce heat to medium. Stir in shallot and garlic; cook 1 minute. Sprinkle flour on top and cook, stirring, 1 minute.
- Pour in sherry and cook until evaporated, scraping the bottom of the skillet to remove any browned bits, about 30 seconds. Add stock, Dijon, and Worcestershire. Bring to a simmer and cook until thickened, 3 to 5 minutes. Meanwhile, thinly slice steak against the grain.
- Place sour cream in a medium bowl. Slowly ladle a few scoops of mushroom sauce into the bowl, mixing until no streaks of sour cream remain. (This is called “tempering” and it’s a necessary step to prevent the sour cream from curdling.) Pour mixture into the skillet, stirring until combined. Season with salt and pepper. Stir sliced steak and any accumulated juices into the sauce. Cook until steak is heated through, 1 to 2 minutes. Turn off heat. Stir in egg noodles until coated in the sauce.
- Divide stroganoff between 4 plates or large shallow bowls. Sprinkle with chopped parsley and more pepper.