Beef Stroganoff with Flank Steak, Mushrooms and Pasta

Forget what you think you remember about this Russian dish, which gained popularity in American kitchens during the 1950s and reached its lowest point when it became a staple meal in school cafeterias two decades later.   Create new memories making this Beef Stroganoff with Flank Steak, Mushrooms, and Pasta. It’s mounds of tender beef strips sauteed in a silky crème fresh gravy with caramelized shitake mushrooms, alongside a tangle of buttered pasta noodles is an easy delicious and hearty weeknight dinner that will earn “keeper” status when cooking for two.

What's in this post

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When it begins to get cold outside I begin hunting for my “keeper” recipes – the ones that are cozy, hearty and delicious and scale them down to serve two.  One of those keepers is this Beef Stroganoff with flank steak, mushrooms and pasta. 

First, I reach for my cast iron skillet and sear the seasoned steaks until browned on the outside and pink and juicy on the inside.

Can you use last night's leftover steak?  Absolutely! Remove cooked beef from refrigerator. Once the sauce is made, it's time to add the cooked steak.

Incorporating the steak at the end will help keep the meat tender and prevent it from overcooking and getting tough.

Using Shitake mushrooms and crème fresh create a special sauce.   Sour cream often curdles when added to heat, so I opt for crème fraiche or heavy cream for smoother results. 

Serve the stroganoff over buttered egg noodles, thick ribbons of pappardelle pasta, mashed potatoes or even polenta with a sprinkle of parsley as the garnish. 

Let’s get started!

What you'll need

Here's a quick overview of some of the key ingredients needed to make this Beef Stroganoff with Flank Steak, Mushrooms and Pasta.  The full recipe can be found at the bottom of the post.

• flank steak – The best meat to use instead of flank steak is skirt steak, flat iron steak, flap (sirloin tip) steak, tri-tip steak, and hanger steak (in that order). Each has its differences, but all do well seasoned and cooked over high heat, like flank steak.
• salt and pepper
• unsalted butter
• shallots
• shiitake mushrooms
• beef broth – I opt for using Better than Bullion.  For this recipe when making for two you will need to mix together ½ teaspoon of Better than Bullion with ½ cup of water.  If you can’t find better than bullion, use a good quality beef broth.
• creme fraiche or heavy cream make a silky gravy sauce for this stroganoff.  You can substitute sour cream but be sure to temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan to avoid the curdling.
• tomato paste – to thicken our sauce we will turn to tomato paste rather than flour.  It adds more dimension and it’s gluten free.
• Worcestershire sauce
• egg noodles.  This is the most traditional choice but you can substitute with other types of pasta, or gluten-free noodle, if preferred.

See recipe card for quantities.

How to make beef stroganoff

1. Bring a large pot of salted water to a boil.

2. Season steaks lightly with salt & pepper. Melt 1 tablespoon of butter in med skillet, I prefer my cast iron skillet or another heavy based pan – avoid the non-stick variety as we want to create a nice flavor coating on the outside of the steak

3. Sear the steaks until browned on outside & pink & juicy on the inside.  Searing the beef first coats it in flavorful browned crispy bits and adds flavor to the sauce.  Transfer the steaks to a plate and cover with aluminum foil. 

4. Pour off fat from skillet. Keep the browned bits in the pan.  Now add 1 Tablespoon butter to the pan.  When melted and starting to foam, add the shallots and mushrooms, sauté over med heat until just softened.  This will only take about 2 minutes.

Meanwhile, add the noodles to the boiling water, and cook until just done, about 10 minutes.  Drain noodles and toss with the remaining 1 Tablespoon butter.

5. Make the sauce. Stir in stock, crème fraiche, tomato puree, & Worcestershire sauce. Cook over high heat until slightly thick, 2 to 3 minutes. Add any juices that have accumulated from the steaks. Remove from heat and let steaks rest for 5 minutes covered in aluminum foil and then slice across the grain at an angle, into thin ½ inch strips.

6. Pour sauce over steak.  Serve the pasta noodles under or alongside the stroganoff, sprinkle stroganoff with parsley.           

How to thicken beef stroganoff

If your beef stroganoff is too runny, Add cornstarch during the last few minutes of cooking if necessary. Dissolve the cornstarch in water prior to adding it to the sauce. Just as with flour, you want to add the cornstarch slowly so that the sauce doesn't get too thick.

If the sauce is too thick, add more crème fraiche or heavy cream.

How to store beef stroganoff

This meal is quick to prepare and cook, and is also great for leftovers as it will hold in the fridge for three to four days.  It is best to separate the noodles from the sauce if you don’t want them to absorb all the sauce and become too soft and mushy.

To reheat:  Reheat the stroganoff sauce in the microwave or on the stove, boil some fresh noodles, combine and serve.

Flank Steak or Skirt Steak

Let’s talk beef. What’s the best cut for a good stroganoff – flank steak or skirt steak?  Both are ultra-beefy and are excellent candidates for high-heat cooking methods like grilling and pan-searing. 

The main difference is that flank steak is thicker and wider than skirt steak and a little easier to find in stores.  Skirt steak has more fat, making it taste even richer and juicer than flank steak.  It also has more connective tissue – or marbling.  Some folks prefer more marbling.  I opt for the leanness of the flank when cooking for the two of us. 

Sour Cream or Crème Fraiche

Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results.

If you choose to use sour cream, temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan.

What to serve with beef stroganoff with flank steak, mushrooms and pasta

• Egg noodles are commonly served with this dish, they absorb the sauce and provide a tender bite.  You can substitute with other type of pasta like a fettucine, papardelle or use gluten-free noodles if preferred.
• Mashed or smashed potatoes
• Rice pilaf
• polenta

To round out the meal make a simple mixed baby green salad with cranberries, gorgonzola and spiced nuts tossed with our favorite shallot vinaigrette.  

Here are a few more favorite dishes to serve with beef stroganoff with flank steak, mushrooms and pasta including a cocktail, appetizer and dessert:

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Common questions asked about making beef stroganoff

You've got questions...I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.

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