Creamy Steak & Mushroom Stroganoff
over Buttered Chive Linguine0.0(0)
Calories
:
1000 kcalProtein
:
43g proteinTotal Time
:
35 minutesDifficulty
:
MediumAllergens:
- Milk
- Wheat
Buttery chive linguine provides the perfect base for this silky, dreamy steak and mushroom stroganoff that transforms ordinary weeknight dinners into edible poetry. One bite and you’ll be hooked on this creamy comfort food masterpiece!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
3 tablespoon
Sour Cream
(Contains: Milk)
½ unit
Onion
8 ounce
Button Mushrooms
4 ounce
Cream Sauce Base
(Contains: Milk)
2 tablespoon
Flour
(Contains: Wheat)
10 ounce
Ranch Steak
2 clove
Garlic
6 ounce
Linguine Pasta
(Contains: Wheat)
2 unit
Beef Stock Concentrate
¼ ounce
Chives
1 tablespoon
Worcestershire Sauce
2 teaspoon
Dijon Mustard
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
/ per serving
Calories1000 kcal
Fat54 g
Saturated Fat29 g
Carbohydrate83 g
Sugar11 g
Dietary Fiber5 g
Protein43 g
Cholesterol190 mg
Sodium1840 mg
Trans Fat1.5 g
Potassium1200 mg
Calcium130 mg
Iron5.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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 linguine and return to pot.
3
- While pasta cooks, pat steak* dry with paper towels. Thinly slice steak against the grain.
- Add steak to 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 (steak will finish cooking in Step 6).
4
- Heat a drizzle of oil in same pan 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).
- Reduce heat under pan to medium; add garlic and 1 TBSP butter (2 TBSP for 4) to pan. Cook until fragrant, 30-60 seconds. Add remaining flour; cook, stirring, until lightly browned, 30 seconds. Add cream sauce mixture; cook, stirring and scraping up any browned bits, until sauce has slightly thickened, 2-3 minutes.
6
- Return steak to pan; cook, stirring, until steak is cooked through, 1-2 minutes.
- Remove pan from heat.
- In a small bowl, combine sour cream and 2 TBSP stroganoff sauce (4 TBSP for 4 servings). Add sour cream mixture to pan; stir to combine.
- Keep covered until ready to serve.
7
- Toss drained linguine with 3 TBSP butter (6 TBSP for 4 servings), reserved pasta cooking water, remaining stock concentrate, and half the chives. Cook over medium-high heat until butter has melted and sauce evenly coats pasta, 2-3 minutes. Season with salt and pepper.
- Divide buttered chive linguine between shallow bowls. Top with stroganoff. Garnish with remaining chives and serve.
