Creamy Steak and Mushroom Stroganoff Over Buttery Chive Linguine

This creamy steak and mushroom stroganoff is a comforting dinner that transforms simple ingredients into a luscious, satisfying meal. Tender strips of ranch steak are coated in a velvety mushroom sauce, then served over buttery linguine tossed with fresh chives.

Perfect for a cozy night in, this dish combines rich flavors with a smooth, creamy texture that will have everyone coming back for seconds. The best part? It comes together in just over 30 minutes, making it an ideal choice for busy weeknights.

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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

10 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice mushrooms. Halve, peel and finely dice half the onion. Peel and mince garlic. Thinly slice chives.
2. Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/4 cup pasta cooking water, then drain and return linguine to pot.
3. While pasta cooks, pat steak dry with paper towels. Thinly slice against the grain. Place 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 coated steak and cook until browned all over, 2-3 minutes. Transfer steak to a plate.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add mushrooms and diced onion; cook, stirring occasionally, until browned and tender, 4-6 minutes.
5. In a medium bowl, combine cream sauce base, Worcestershire sauce, Dijon mustard, half the beef stock concentrate and 1 cup water. Reduce heat under pan to medium; add garlic and 1 tablespoon butter. Cook, stirring, until fragrant, 30-60 seconds. Add remaining flour; cook, stirring, until lightly browned, 30 seconds. Add cream sauce mixture; cook, stirring, until sauce thickens slightly, 2-3 minutes.
6. Return steak to pan with sauce. Cook, stirring, until steak is cooked through, 1-2 minutes. Remove from heat. In a small bowl, combine sour cream and 2 tablespoons of the stroganoff sauce from the pan. Stir sour cream mixture back into pan. Keep covered until ready to serve.
7. To the pot with drained linguine, add half the chives, remaining beef stock concentrate, reserved pasta cooking water and 3 tablespoons butter. Cook over medium-high heat until butter melts and sauce coats pasta, 2-3 minutes. Season with salt and pepper. Divide pasta between bowls, top with stroganoff and garnish with remaining chives.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute ranch steak with sirloin or ribeye. Just be sure to slice it thinly against the grain.

Can I make this dish dairy-free?

You can try using dairy-free sour cream and butter alternatives, but the sauce may not be as creamy. The cream sauce base also contains dairy, so check labels.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or milk to restore creaminess.