The perfect dish to make when you have a few ounces of cooked steak leftover from another meal, this beef stroganoff is easy to make and delicious. You can also use raw beef to cook this meal if you'd like.
Bring your leftover steak to room temperature and cook up those mushrooms and cream sauce. Throw the steak in toward the end, only to get it warmed back up. Keep that steak tender, don't overcook as that will make it tough.
Serve over egg noodles and garnish with fresh dill or parsley—whichever you have on hand.
- 6 to 8 ounces cooked steak or raw sirloin tips (trimmed and sliced 1/8 inch thick)
- 8 ounces cremini or white button mushrooms (washed and quartered)
- 1/4 teaspon kosher salt
- 2 tablespoons butter (or more if using raw beef)
- 1 large shallot (or half a small onion, sliced thinly; about 1/4 cup)
- 2 tablespoons flour
- 1/4 cup cognac (or brandy)
- 1 cup beef stock or broth (low sodium if canned)
- 3 tablespoons sour cream
- Optional: 1 tablespoon fresh dill (or parsley, minced)
- For serving: egg noodles
Gather the ingredients.
Remove the leftover cooked steak from the refrigerator and let it come to room temperature.
Pile the mushrooms into a small sauté pan; they should be crowded. Sprinkle with about 1/4 teaspoon of kosher salt and add 2 tablespoons butter.
Add enough water to cover the contents (the mushrooms will float, but that's OK). Set the pan over high heat and bring to a boil. When the butter melts, stir it in. Adjust the heat so that the water remains at a low boil. Cook until the water evaporates completely. Continue to cook, stirring, until the mushrooms begin to brown.
Add the shallot slices to the pan with the mushrooms and cook, occasionally stirring, until the shallots soften and start to brown, about 3 minutes.
Sprinkle the vegetables with the flour and cook, stirring, for a few minutes until flour is browned.
Remove the pan from the heat and add the cognac.
Return to medium heat and scrape the bottom of the pan to dissolve the fond.
When the cognac is mostly evaporated, add the stock and bring to a boil. Cook until thickened to the desired texture.
Reduce heat to very low—the liquid should almost stop simmering before the next step. Stir in the sour cream, then the beef. Heat for a few minutes, just until sour cream is mixed in and the beef is warm.
Serve over egg noodles.
Just before serving, sprinkle with the dill, if using.
If using raw beef, sprinkle it with salt and toss to distribute the salt. Let rest for 15 minutes to help it come to room temperature. Heat a couple of tablespoons of butter in a small sauté pan until the foaming subsides. Sear the beef slices on both sides just until done. If necessary, work in batches so you don't crowd the pan. Remove the meat and set aside. Add enough water to the pan to dissolve the browned fond on the bottom of the pan, scraping to get as much dissolved as possible. Add the cleaned mushrooms to the pan and follow the remaining steps as indicated above.