Creamy Steak & Mushroom Stroganoff
over Buttered Chive Linguine
Calories
:
990 kcalProtein
:
43g proteinTotal
:
35 minutesDifficulty
:
MediumAllergens:
- Milk
- Wheat
Buttery chive linguine provides the perfect base for this silky, luscious mushroom and steak stroganoff that transforms an ordinary weeknight dinner into a creamy comfort food showstopper!
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
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
/ per serving
Calories990 kcal
Fat54 g
Saturated Fat29 g
Carbohydrate83 g
Sugar11 g
Dietary Fiber5 g
Protein43 g
Cholesterol190 mg
Sodium1840 mg
Trans Fat1.5 g
Potassium1210 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.
Utensils
•Large Pot
•Large Pan
•Small Bowl
•Medium Bowl
•Strainer
•Paper Towel
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.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the rich, creamy taste, though some found the mustard or Worcestershire overpowering.
- Ease of prep: Several noted it was time-consuming with many steps, but most agreed the effort was worthwhile.
- Suggestions: Consider reducing mustard and Worcestershire; some preferred egg noodles over linguine for a more traditional touch.
- Leftovers: This hearty dish often made extra servings, perfect for those wanting leftovers.
- Texture: A few found the steak tough; cutting it smaller before cooking might help tenderness.
