Spring Time Beef Stroganoff

This is a delightful early spring dish I like to serve outdoors on a Sunday afternoon
Contributor
Beef Stroganoff

Shutterstock

This is a delightful early spring dish I like to serve outdoors on a Sunday afternoon; it’s perfect for dining al fresco and picnicking just as the weather is beginning to warm up. 

4
Servings
332
Calories Per Serving
Deliver Ingredients

Notes

I often pair the dish with a Pinot Noir or sparkling water.

A local loaf of French bread and a butter crunch lettuce salad are great ways to complete this meal. 

Ingredients

  • 16 Ounces grass-fed sirloin steak, cut in cubes
  • Herbs de Provence, to taste
  • Sea salt, to taste
  • 1 shallot
  • Hen of the woods mushrooms
  • 1/4 Cup water
  • 1/4 Cup beef stock
  • 1 Teaspoon flour
  • 1/2 stick butter
  • 1 Pound egg noodles

Directions

Begin by seasoning your steak with Herbs de Provence and a dash of sea salt.

This can be done the night before.

Prep your shallot by peeling and dicing it and then setting it aside. Place your hen of the woods mushrooms into a small pot with ¼ cup of water, ¼ cup beef stock, 1 teaspoon of flour, and a ½ stick of butter over a medium heat.

Add water as needed. Next add a dash of sea salt to a pot of water to being cooking your egg noodles. Boil your noodles for 6-10 minutes depending on taste. Simultaneously begin to pan-sear your steak cubes, cooking on both sides for 4 minutes (this time is for medium well) and then transferring to side dish to rest.

Now, add your shallots to pan where your steak was just searing. Cook you shallots until they begin to caramelize. Once caramelized add them to your mushroom pot where they should remain on a medium heat, stirring occasionally. Remove your egg noodles and place them on a serving dish. Add your seared steak cubes over the eggs noodles. Last, gently pour your mushrooms from the pot along with the deliciously developed sauce over the steak and eggs noodles. Ready to serve. 

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
105mg
35%
Carbohydrate, by difference
30g
23%
Protein
33g
72%
Vitamin A, RAE
23µg
3%
Calcium, Ca
32mg
3%
Choline, total
39mg
9%
Fiber, total dietary
2g
8%
Folate, total
15µg
4%
Iron, Fe
5mg
28%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Phosphorus, P
123mg
18%
Selenium, Se
31µg
56%
Sodium, Na
95mg
6%
Water
179g
7%
Zinc, Zn
2mg
25%

Beef Stroganoff Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Stroganoff Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.