We take classic stroganoff to the next level by choosing wild Oregon mushrooms for a truly memorable meal. Use flat iron steak, or another beef steak of your choosing, or leave out the meat for an equally satisfying vegetarian meal; simply substitute mushroom or vegetable stock in place of beef stock. It’s comfort food at its finest!
Serves: 6
Difficulty: easy
Prep time: 10 min
Cook time: 20 min
Ingredients
1 1/2 lb beef flat iron steak or other, sliced into thin, short strips
3 T olive oil
1 1/2 lb wild mushrooms, mixed, trimmed and cleaned
3 T butter
1 lg shallot, minced
1 T garlic, minced
3 T flour *
1/2 c sherry
1 1/2 T whole-grain mustard
1/2 t ea salt and pepper
1 t dried porcini mushrooms, chopped fine
1/2 t onion powder
1/2 t smoked paprika
2 t thyme leaves, fresh
1 T Worcestershire *
1 T soy sauce
2 c beef stock or mushroom/vegetable stock
1 1/2 c sour cream
2 T parsley leaves
1 lb egg noodles, cooked (or sub desired pasta) *
Steps
Season beef strips with a little salt and pepper. Heat a large skillet or sauce pot over medium-high heat. Add oil to pan and sear beef on all sides to medium rare, approx. 2 min. Remove beef from pan and set aside, reserving all juices. Sear wild mushrooms in same pan, adding more oil if needed. Remove mushrooms from pan, adding them to the beef. Add to the hot pan: butter, shallot and garlic, cooking until fragrant and softened, approx. 2 min. Add flour, cooking until golden, approx. 1 min. Add sherry and reduce by half. Add mustard, seasonings, sauces and stock and bring to a simmer. Add sour cream and parsley and return to a low simmer, whisking until smooth. Add reserved beef and mushrooms with all juices and heat through. Toss with warm, cooked pasta and serve immediately garnished with fresh parsley.
* To make this recipe gluten-free friendly, use gluten-free Worcestershire, pasta and flour.
