Creamy Steak & Mushroom Stroganoff

🥘 Ingredients

• beef stock concentrate
  1 unit
• button mushrooms (sliced)
  8 oz
• chives (thinly sliced)
  1 unit
• cream sauce base
  1 unit
• dijon mustard
  1 tsp
• flour
  1 tbsp
• garlic (minced)
  2 cloves
• linguine pasta
  4 oz
• olive oil
• onion (halved)
  1 unit
• ranch steak
  12 oz
• sour cream
  2 oz
• worcestershire sauce
  1 tsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Prepare onion , button mushrooms , garlic , and chives .

   onion: 1 unit (halved), button mushrooms: 8 oz (sliced), garlic: 2 cloves (minced), chives: 1 unit (thinly sliced)
2. 

   2

   Bring a large pot of well-salted water to a boil. Add linguine pasta and cook until al dente. Reserve ½ cup pasta water, then drain. Toss pasta with reserved water to coat. Set aside.

   linguine pasta: 4 oz
3. 

   3

   Pat ranch steak dry with paper towel and season with salt and pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat. Sear steak until browned ⏱️ 3 minutes per side. Transfer to a cutting board and let rest.

   ranch steak: 12 oz, olive oil
4. 

   4

   In the same pan, add sliced onion and button mushrooms. Cook, stirring frequently, until softened ⏱️ 5 minutes . Add minced garlic and cook until fragrant ⏱️ 30 seconds .
5. 

   5

   Stir in flour , dijon mustard , and worcestershire sauce . Cook and stir ⏱️ 1 minute . Slowly whisk in beef stock concentrate and cream sauce base mixed with ½ cup warm water. Simmer until thickened ⏱️ 3 minutes .

   flour: 1 tbsp, dijon mustard: 1 tsp, worcestershire sauce: 1 tsp, beef stock concentrate: 1 unit, cream sauce base: 1 unit
6. 

   6

   Remove pan from heat. Gently fold in sour cream until smooth and creamy. Slice rested steak against the grain into thin strips.

   sour cream: 2 oz
7. 

   7

   Divide pasta between plates. Top with steak and mushroom sauce. Garnish with remaining chives and serve immediately.