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Creamy Steak & Mushroom Stroganoff

over Buttered Chive Linguine
0.0(0)
Recipe Development Team
Recipe Development TeamUpdated on November 19, 2025
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Calories
1000 kcal
Protein
43g protein
Total Time
35 minutes
Difficulty
Medium
Allergens:
  • Milk
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

/ 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, mustardhalf 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.
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