Our warming stroganoff has all the classic ingredients and flavors: hearty beef, succulent mushrooms, and a rich sour cream gravy. We change it up a bit, replacing egg noodles with linguine, substituting shallots for onions, and adding a touch of sweet paprika for a refined, utterly scrumptious dish.
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You Will Need
Before You Cook
Prepare the Ingredients
Quarter mushrooms. Peel and mince shallot. Stem and mince parsley and reserve a few whole leaves for garnish. Rinse steaks and pat dry.
Cook the Pasta
Add linguine to boiling water and stir constantly for 30 seconds. Boil an additional 8-10 minutes until pasta is al dente (still a little firm). Reserve 1 cup of pasta cooking water and set aside. Drain pasta in colander.
Cook the Steaks
While pasta is cooking, heat a medium pan over medium heat and add 1 tsp. olive oil. Season steaks with paprika and a pinch of salt and pepper. Cook steaks 3-5 minutes on each side, or until steaks reach a minimum internal temperature of 145 degrees. Transfer steaks to a plate to rest and reserve pan (no need to wipe clean).
Cook the Mushrooms
Return pan used to cook steaks to medium-high heat. Add 2 tsp. olive oil, mushrooms, shallot, and a pinch of salt and pepper. Cook while stirring for 4-5 minutes, or until softened.
Finish the Sauce
When shallots have softened, add white wine and reduce by half, about 1 minute. Add ½ cup reserved pasta cooking water (reserving remaining to adjust thickness of sauce later), beef base, whole thyme sprigs, any accumulated juices from rested steak, and Worcestershire sauce to pan. Bring to a simmer and reduce by half, about 3-4 minutes. Remove from heat and stir in sour cream. Add chopped parsley. Taste sauce, and add a pinch (or more!) of salt and pepper if needed.
Plate the Dish
Remove whole thyme sprigs from pasta sauce and add linguine, tossing thoroughly to coat. If sauce is too thick, add 1 Tbsp. of reserved pasta water at a time to loosen. Twirl pasta onto a plate, slice rested steak, and set on top. Garnish with reserved whole parsley leaves.