Been decades but I still like this recipe.
So you are wondering how many ways can one possibly do beef stroganoff. Well, I couldn’t find many recipes that veered off the traditional recipe.
All I knew when I started this recipe was I wanted to use our leftover delicious bone-in ribeye steak that we had for Christmas dinner. We had bought these steaks and some other meats at Eckermanns Meat Market in Fayetteville (TX) (my now go-to for delicious meats and sliced pork belly that I love).
My daughter, Alexis, had brought me some trofie shaped pasta on her first visit to see us after our move to Round Top. I guess I was complaining too much I couldn’t find certain things that was easy to pick up in The Woodlands. Now I know (I already knew this) if I can’t find it, then I can order it probably from Amazon.
I added some fresh asparagus and a little balsamic vinegar to this dish which I think made it a little richer. Also, I’m giving you the recipe as I did it with left over “cooked” steak but will have a note at bottom of recipe of what to do if you don’t have steak. Years ago I used either round (have not bought that in decades) or sirloin. I have to say the rib-eye was the best yet.
Beef Stroganoff is traditionally served with egg noodles but these little short, twisted pieces of pasta were just begging to be used in a dish. Trofie pasta is often served with green beans cut the same length of the pasta and little cubes of potatoes. Maybe I will try that next time I get my hands on a box of this pasta.
All my ingredients ready to go. My steak was leftover rib-eye that was so tender I knew it was going to make a great dish.
Saute the onions and garlic in a little olive oil and butter. Add the asparagus towards the end of cooking the onions and saute them for just a couple of minutes. I removed the asparagus after it was done so it would not overcook.
Add the mushrooms in and saute a few minutes then add in the flour and stir for a few minutes util it starts to brown a little.
Then add in the wine, Dijon, Worcestershire sauce, and the beef broth and stir until it starts to thicken.
Stir in the sour cream, the balsamic vinegar and the cooked pasta.
Add the pasta back in and garnish with thinly sliced green onions.
- 1 lb. leftover cooked steak I used ribeye
- 1/3 c. onion cut into slivers
- 2-3 cloves garlic crushed and chopped fine
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 Tbsp. Dijon mustard
- 2-3 Tbsp. thinly sliced green onions for garnish
- 1 1/2 c. beef broth
- 3 Tbsp. flour
- 1/2 c. white wine
- 1/2 c. sour cream
- 1/2 lb. fresh mushrooms cut in half (or more)
- 6 spears fresh asparagus cut in 1 1/2" pieces
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. balsamic vinegar
- 1 box pasta shape of your choice I used Trofie, cooked (save some of the pasta water)
- chopped parsley for garnish
- salt and pepper to taste
- Slice the steak into thin slices/pieces.* Set aside.
Add the 1 tablespoon of butter and olive oil to a skillet and heat. Saute the mushrooms, onion and garlic until garlic starts to brown then transfer this to a clean bowl and set aside. (add in the asparagus the last minute of sauteing the mushrooms.) Add the wine to the skillet and deglaze the bits that have stuck to the bottom. Let cook down for about 3 minutes.
- While this mixture cooks down, mix together the beef broth, Dijon mustard, Worcestershire sauce and the 3 tablespoons of flour in a small bowl. Pour the beef broth mixture into the saute pan and stir to combine then simmer for around 5 minutes. Stir in the sour cream and the balsamic vinegar and mix until it is combined. Season with salt and pepper to taste.
- Serve this over the Trofie (or other) pasta and sprinkle generously with chopped parsley.
*If you do not have leftover steak then take a raw piece of steak and cut into thin slices/pieces, toss this with a little flour and brown this in some extra oil/butter mixture before cooking your mushrooms.