Rich and Creamy Steak and Mushroom Stroganoff Over Buttered Chive Linguine

This creamy steak and mushroom stroganoff is the ultimate comfort food, featuring tender slices of ranch steak and earthy mushrooms in a velvety sauce. Served over buttered linguine with fresh chives, every bite is a luxurious experience.

Perfect for a cozy dinner, this recipe combines simple techniques to create a restaurant-quality meal at home. The sauce is rich and tangy, thanks to sour cream and Dijon mustard, while the pasta is perfectly coated in a buttery herb finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

20 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice the mushrooms (if not pre-sliced). Halve, peel and finely dice half the onion (use whole onion for 4 servings). Peel and mince the garlic. Thinly slice the chives.
2. Once the water is boiling, add the linguine and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1/4 cup of pasta cooking water (1/2 cup for 4 servings), then drain and return the linguine to the pot.
3. While the pasta cooks, pat the steak dry with paper towels. Thinly slice against the grain. Place the steak in a medium bowl and season with salt and pepper. Add half the flour and toss to coat. Heat a drizzle of oil in a large pan over medium-high heat. Add the coated steak and cook until browned all over, 2-3 minutes (cook in batches for 4 servings). Transfer the steak to a plate; it will finish cooking later.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the mushrooms and diced onion. Cook, stirring occasionally, until browned and tender, 4-6 minutes.
5. In a medium bowl, combine the cream sauce base, Worcestershire sauce, Dijon mustard, half the beef stock concentrate and 1 cup water (2 cups for 4 servings). After the vegetables have cooked, reduce the heat to medium. Add the garlic and 1 tablespoon butter (2 tablespoons for 4 servings). Cook until fragrant, 30-60 seconds. Add the remaining flour and cook, stirring, until lightly browned, about 30 seconds. Pour in the cream sauce mixture and cook, stirring, until the sauce thickens slightly, 2-3 minutes.
6. Return the steak to the pan with the vegetables and sauce. Cook, stirring, until the steak is cooked through, 1-2 minutes. Remove from heat. In a small bowl, combine the sour cream with 2 tablespoons of the stroganoff sauce from the pan (4 tablespoons for 4 servings). This tempers the sour cream to prevent curdling. Stir the sour cream mixture into the pan. Keep covered until ready to serve.
7. To the pot with the drained linguine, add half the chives, the remaining beef stock concentrate, the reserved pasta cooking water and 3 tablespoons butter (6 tablespoons for 4 servings). Cook over medium-high heat, stirring, until the butter melts and the sauce coats the pasta, 2-3 minutes. Season with salt and pepper. Divide the pasta among shallow bowls, top with the stroganoff and garnish with the remaining chives. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with sirloin or ribeye. Just slice thinly against the grain for tenderness.

Can I make this dish gluten-free?

Absolutely! Use gluten-free linguine and replace the flour with a gluten-free all-purpose blend or cornstarch.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.