I love mushrooms, sour cream, and steak, but I hate the chewy strips of dried out leather-steak that occur when mushrooms, sour cream, and steak become Stroganoff. With this recipe, I’m set on having GOOD STEAK texture, the kind that doesn’t take a cow to chew up.
- Steak, ~4 oz per person
- ~1 lb sliced mushrooms
- one yellow onion, diced or sliced
- ~1 cup sour cream, room temperature
- salt & pepper
- pinch of ground nutmeg
- egg noodles, thick cut
- olive oil
- 2-3 tbsp butter
- Set a pot of water to boil and cook the pasta.
- Heat a cast-iron skillet over high heat for a few minutes. Add a few tbsp of olive oil to the pan.
- Throw on the steak to sear it. Don’t move it after it’s touched the pan, you want it to keep in the juices. After one minute or so, flip the steak. After a few minutes, cover the pan and turn the fire down to low. Cook it until you think it’s done, I like it medium rare. Remove the steak to a plate and cover.
- Butter up the skillet and saute the onions until translucent. Add the sliced mushrooms and cook until browned. Turn off the fire and let the pan cool.
- Stir in the sour cream and add salt, pepper, nutmeg to taste. If it’s too cold, heat it up over low fire.
- Slice the steak into thin, bite-sized strips. Toss it in the mushroom sauce and serve immediately over the cooked egg noodles.
You can also make Nassy Stroganoff with rice instead of egg noodles. This dish is very, very rich. I suggest you eat it slowly.