Steak Stroganoff
Steak Stroganoff is a flavorful French French Receipes dish prepared with quality ingredients. Heat a dry 10" skillet, preferably cast iron, over medium-high.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.