Steak Stroganoff

Name: Steak Stroganoff
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless New York strip steak; 3 Tbsp extra-virgin olive oil; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 lb wild mushrooms; 4 cloves garlic; 12 oz wide egg noodles; 4 Tbsp unsalted butter; 2 tsp lemon zest; 2 Tbsp lemon juice; 3 Tbsp brandy; ½ cup heavy cream; 1 Tbsp Worcestershire sauce; 1 tsp Dijon mustard; ½ cup sour cream; ½ cup dill

A luxurious dish of tender New York strip steak served with wild mushrooms in a rich brandy cream sauce, served over buttery egg noodles and topped with fresh dill.

4 servings

47 min

Published October 4, 2025

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Ingredients

•1 lb boneless New York strip steak
•3 Tbsp extra-virgin olive oil
•2 tsp kosher salt
•1 tsp freshly ground black pepper
•1 lb wild mushrooms
•4 cloves garlic
•12 oz wide egg noodles
•4 Tbsp unsalted butter
•2 tsp lemon zest
•2 Tbsp lemon juice
•3 Tbsp brandy
•½ cup heavy cream
•1 Tbsp Worcestershire sauce
•1 tsp Dijon mustard
•½ cup sour cream
•½ cup dill

Cooking Instructions

1.
Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10-15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.
15 min
2.
Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6-8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3-4 minutes.
12 min
3.
Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
10 min
4.
Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly-if it doesn't, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.
5 min
5.
Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.
5 min

Ingredients

•1 lb boneless New York strip steak

•3 Tbsp extra-virgin olive oil

•2 tsp kosher salt

•1 tsp freshly ground black pepper

•1 lb wild mushrooms

•4 cloves garlic

•12 oz wide egg noodles

•4 Tbsp unsalted butter

•2 tsp lemon zest

•2 Tbsp lemon juice

•3 Tbsp brandy

•½ cup heavy cream

•1 Tbsp Worcestershire sauce

•1 tsp Dijon mustard

•½ cup sour cream

•½ cup dill

Cooking Instructions

Heat a dry 10" skillet, preferably cast iron, over medium-high. Rub steak with 1 Tbsp. oil, then season all over with 1 tsp. salt and 1/2 tsp. pepper. Cook, turning every 2 minutes and making sure to get color on the fat cap, until browned on all sides and medium-rare (an instant-read thermometer inserted into the center should register 120°F), 10-15 minutes. Transfer steak to a plate. Pour off oil from skillet, leaving crispy bits behind.

15 min

Heat remaining 2 Tbsp. oil in same skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6-8 minutes. Add garlic, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3-4 minutes.

12 min

Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.

10 min

Stir brandy and 1/2 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, until reduced by half, about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir to combine. The heat of the pan will reduce and thicken the sauce slightly-if it doesn't, cook over medium-low heat for about 1 minute. Stir in sour cream until combined and warmed through.

5 min

Slice steak against the grain into 1/2"-thick slices. Divide noodles among plates. Top with steak, creamed mushrooms, and dill, then season with a few cranks of pepper.

5 min