Beef Stroganoff while it's a million degrees here in the midwest sounds like a bit of an odd choice, but honestly, Fall is COMING. I swear! I hope. I'm sweating.
I was inspired to make this dish after picking up a Costco-sized cut of Flank Steak. It's such an under-rated cut of meat. Just this week I used the other half of it to create a delicious candied-jalepeno marinated grilled version and it was so good! Sear it just right and it's super tender! The cut of meat is very versatile...and this dish is just as good as the classic but not quite as heavy as a traditional version. Plus add delicate egg noodles, some fresh parsley and a ton of mushrooms and it's filling and makes a LOT of food. Which is always good for me because we basically live off of leftovers.
I sadly have been sitting on this recipe trying to find the time for the last 6 weeks to get this post out..but life has been crazy. I'm still cooking, but lately our evenings have consisted of a lot of heating up leftovers. Which is why I was reminded to get this post up so I can make this dish again. It was SO good. I literally ate it for lunch and dinner for 3 days, and the littles loved it too. They actually really enjoy mushrooms and steak, especially if it's super tender, so this dish fit the bill for an easy family meal that I could re-heat a few times.
It has all the classic flavors of Beef Stroganoff, but I used lightened up Sour Cream, a bit of Trader Joe’s Aioli Garlic Mustard, beef broth and Worcestershire Sauce to create a depth of flavor without making it too heavy on the cream.
Using a few key kitchen staples, listed below, transforming a simple cut of Flank Steak or other similar cut of beef creates a tender, hearty dish. I utilized Meat Tenderizer Seasoning on the Flank Steak just to ensure no toughness, especially with my little ones, and I'm happy to report that my $2 bottle I picked up at Target did the trick.
Kitchen Tools for Beef Stroganoff
Deep Pan with a Lid - we love the Le Creuset brand!
Meat Tenderizer if you don't have a bottle of it!
Ingredient Substitution Options:
Flank Steak or other similar cut of beef.
Cubed beef would work fine, but definitely ensure to tenderize it first with either a meat tenderizing tool or bottle of Meat Tenderizer. This is the brand I used.
Beef Broth or Better than Bouillon Beef Base
Either works just fine! Just ensure to mix the beef base well with the warm water ahead of mixing it into the mushrooms mixture to ensure it coats everything well.
Dijon Mustard, Trader Joe’s Aioli Garlic Mustard or Whole Grain Mustard
All 3 of these will taste delicious, but for this dish I used my favorite Trader Joe's Aioli Garlic Mustard. It has such a delicious pop of garlic to it but it's absolutely not necessary. Use what you have!
One of the key aspects of this dish is to ensure you get your pan extra hot before adding in the beef. It needs to be seared. It will create an added depth of flavor but also help to ensure the meat is tender. It doesn't need to be cooked entirely through, it will cook more in the sauce, but it does need a good brown on it. Also, ensure to cut your Flank Steak against the grain. If that sounds confusing, cut it against the way it's marbling. If the meat is going up and down, cut it side to side.
This dish also uses a TON of mushrooms. Something about mushrooms and steak...yum! They cook down so don't be afraid of intense pile of mushrooms that gets added to the pan. I like to cut mine up relatively thick, but still sliced. And do the same with the onions so the onions cook down similarly.
Once everything is cooked, the meat is seared and removed, time to add it all back in and make the sauce. It comes together super quick!
Last step is to add in the Light Sour Cream, ensure your egg noodles are cooked and mix it together. Top with fresh parsley for an added pop of freshness!
We hope you enjoy this one as much as we did!
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