Creamy Steak & Mushroom Stroganoff
over Buttered Chive Linguine
- 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!
Ingredients
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)
20 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)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
4 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
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.
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.
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).
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.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak to pan and cook until browned all over, 2-3 minutes (for 4 cook in batches if neccessary). (Steak will finish cooking through in step 5) Turn off heat and transfer steak to plate.
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.
Add remaining flour; cook, stirring, until lightly browned, 30 seconds.
Add cream sauce mixture; cook, stirring scraping up any brown bits, until sauce has slightly thickened, 2-3 minutes.
Return steak to pan; cook, stirring, until steak is fully cooked through, 1-2 minutes.
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.
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; some found the mustard or Worcestershire overpowering.
- Ease of prep: Several noted it was time-consuming with many steps; consider simplifying for quicker preparation.
- Suggestions: Try reducing water for a thicker sauce; consider adjusting mustard and Worcestershire to taste.
- Portions: Generous servings impressed many; some found it filling enough for leftovers.
- Texture: A few mentioned tough steak; consider tenderizing or cutting smaller pieces for better results.
