Russian cooking: Grilled Beef steak Stroganoff

Beef stroganoff  is one of my favorite pasta dish.

Generally, strip of beef is sauteed in butter with mushroom and cooked in creamy sauce, and pour it over the pasta.

My Stroganoff dish is a little different.

Steak of your choice is cooked separately in the skillet, and you can enjoy much more tender satisfying dish since strip of beef steak is not cooked in the sauce to well done.Also, since you do not have to spend time cutting the steak into thin strip first, it might be bit time saving as well.

If you wish to cook in the skillet, in the sauce, I think ground meat might be the better choice for the dish.

My favorite way to cook up the stroganoff is to use mustard and Beef broth and a little sour cream, and instead of using shallot, I like to use sweet valida onion for that.

Beef Stroganoff..

Beef Stroganoff..

Ingredients for Grilled Beef Steak:

8 oz Tenderloin steak
McCormic Grill mate steak seasoning

Ingredients for Stroganoff sauce:

1 tbs butter

1 white mushroom sliced

1/2 sweet valida onion sliced

2 tbs flour

1/8C white wine

1 tbs tomato paste

1.5C beef broth

1 tsp Dijon mustard

1/2tbs sour cream

Ingredients for bed of pasta:

2.5 oz per serving Egg noodle

Molton’s Natures Seasons

<Grilled steak>

0. Make sure the steak is at room temperature and sprinkle Grill steak seasoning

1. In the skillet, drizzle EVOO and when you started seeing steam coming off from the skillet, it means, skillet is hot enough so put the steak in the skillet

2. When 5 minutes passed, flip it over and cook on other side for another 5 minutes

If it was not ate desired doness to you, cook 2 minutes each side and cook until internal temperature reaches to your desired doness.

If outside is seared perfectly but still not cooked to desired doness, thropw the skillet into oven 350F and check doness every 1 minutes and also flip every one minutes

For medium rare, when temperature reaches to about 125F-130F, put it on the plate, cover it with foil and let it rest for 15  minutes, and then slice thin and serve over bed of pasta

<Stroganoff sauce>

1. In the skillet, add 1 tbs butter and 1 white mushroom sliced 1/2 sweet valida onion sliced and sauteed to onion gets translucent

2.Add 2 tbs flour, and cook about a minute or two

3. Add 1/8C white wine, 1 tbs tomato paste, 1.5C beef broth, 1 tsp Dijon mustard and let it come to boil, and after that, let it simmer to thicken

4. When it got thicken, mix in 1/2 tbs sour cream and pour it over pasta.


1.Cook the egg noodle pasta 2.5 oz per serving and cook fr 10 minutes

2.Drain water well and put the pasta back into the pan and season the pasta with Molton’s Natures Seasons and 1 ladle worth of stroganoff sauce and mix well

3.Place pasta as bed of the dish, put sliced grilled steak over and drizzle more of Stroganoff sauce and garnish the plate with chopped Italian flat leaf parsley

Jun 14, 2017 | Comments are off | Miscellaneous (Cooking)

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