Beef Stroganoff with Flank Steak, Mushrooms and Pasta
Create new memories makingthis Beef Stroganoff with Flank Steak, Mushrooms, and Pasta. It’s mounds of tender beef strips sauteed in a silky crème fresh gravy with caramelizedshitake 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.
Servings: 2 servings
Ingredients
- 6 ounces flank steak
- salt and pepper, to taste
- 3 Tablespoons unsalted butter
- 2 Tablespoons shallots minced ,peeled, sliced thinly
- 2 shiitake mushrooms stems discarded, sliced ¼" thick
- ½ cup beef broth or use better than bullion beef flavor. ½ teaspoon mixed into ½ cup water equals ½ cup of beef broth.
- ½ cup crème fraiche find this by specialty cheeses
- 1 Tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 6 ounces wide egg noodles
- Fresh Parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Season steaks lightly with salt and pepper. Melt 1 Tablespoon butter in heavy medium skillet. Sear steaks until browned on outside, pink and juicy on the inside, 2 to 3 minutes per side, depending on thickness. Transfer steaks to plate and cover tented with aluminum foil.
- Pour off fat from skillet leaving the browned bits behind. Add 1 Tablespoon butter to pan. When it has melted and started to foam add the shallots and mushrooms, season with salt and pepper. Cook stirring frequently, until just soft, 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.
- Stir in stock, crème fraiche, tomato puree, and Worcestershire sauce. Cook over high heat until slightly thick, 2 to 3 minutes. Add any juices that have accumulated from the steaks. Quickly slice the steaks, across the grain at an angle, into ½ inch thin strips. Serve the noodles under or alongside the stroganoff, sprinkle stroganoff with parsley.