Creamy Steak & Mushroom Stroganoff

🥘 Ingredients

• Beef Stock Concentrate
  4 unit
• Butter
  1/2 c
• Button Mushrooms
  1 lb
• Chives
  1/2 oz
• Cream Sauce Base
  8 oz
• Dijon Mustard
  4 tsp
• Flour
  4 tbsp
• Garlic
  4 clove
• Linguine Pasta
  12 oz
• Onion
  1
• Ranch Steak
  20 oz
• Sour Cream
  6 tbsp
• Worcestershire Sauce
  2 tbsp
• black pepper
• cooking oil
  2 tsp
• salt
• water
  1 c

🍳 Cookware

• large pot
• large pan
• medium bowl
• small bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice Button Mushrooms . Halve, peel, and finely dice half the Onion . Peel and mince Garlic . Thinly slice Chives .

   Button Mushrooms: 1 lb, Onion: 1, Garlic: 4 clove, Chives: 1/2 oz
2. 

   2

   Once water is boiling, add Linguine Pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 1/4 cup pasta water, then drain and return linguine to pot.

   Linguine Pasta: 12 oz
3. 

   3

   While pasta cooks, pat Ranch Steak dry with paper towels. Thinly slice against the grain. Season with salt and black pepper . Toss with half of Flour . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add steak and cook until browned, ⏱️ 2 minutes . Turn off heat; transfer steak to a plate.

   Ranch Steak: 20 oz, salt, black pepper, Flour: 4 tbsp, cooking oil: 2 tsp
4. 

   4

   Heat a drizzle of oil in the same pan. Add mushrooms and diced onion; cook, stirring, until browned and tender, ⏱️ 5 minutes .
5. 

   5

   In a second medium bowl , combine Cream Sauce Base , Worcestershire Sauce , Dijon Mustard , half of Beef Stock Concentrate , and water . Once veggies have cooked, reduce heat to medium; add garlic and 1 tablespoon of Butter . Cook until fragrant, ⏱️ 45 seconds . Add remaining flour; cook until lightly browned, ⏱️ 30 seconds . Add cream sauce mixture; cook until slightly thickened, ⏱️ 2 minutes .

   Cream Sauce Base: 8 oz, Worcestershire Sauce: 2 tbsp, Dijon Mustard: 4 tsp, Beef Stock Concentrate: 4 unit, water: 1 c, Butter: 1/2 c
6. 

   6

   Return steak to pan. Cook until steak is cooked through, ⏱️ 2 minutes . Remove from heat. In a small bowl , combine Sour Cream with 2 tablespoons of the stroganoff sauce from the pan. Stir sour cream mixture into pan. Keep covered until ready to serve.

   Sour Cream: 6 tbsp
7. 

   7

   To the pot with linguine, add half the chives, remaining stock concentrate, reserved pasta water, and 3 tablespoons of butter. Cook over medium-high heat until butter has melted and sauce coats pasta, ⏱️ 2 minutes . Season with salt and pepper. Divide pasta between bowls, top with stroganoff, garnish with remaining chives.