Betsy’s No Garlic Steak and Mushroom Stroganoff with Dill

By Betsy Vail 07/24/2022

Ingredients:

• 1 package of wide egg noodles, cooked
• 1 – 1½ lbs. leftover steak, cooked to medium-rare/medium
• 2 c mushrooms, sliced and sautéed
• 2 Tbs minced onion
• 3 Tbs butter
• 2 Tbs olive oil, plus more as needed
• 2 c sour cream
• 1 c milk, as needed
• 3 Tbs onion powder (to taste)
• 1 Tbs dill weed
• ½ tsp sweet balsamic vinegar
• 1 tsp salt
• 1/8 tsp ground pepper

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the egg noodles and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente. Drain the noodles, then return them to the pot. Toss the cooked noodles with a small amount of olive oil, then set aside.
2. Trim the cooked steak of excess fat. Cut the steak across the grain into slices 1/4 inch thick, then cut the slices into 2–3-inch strips. Set the steak strips aside.
3. In a large frying pan, sauté the sliced mushrooms and minced onion in the butter and olive oil, and cook over medium heat, stirring occasionally, until the mushrooms are kissed with gold and the onions are caramelized. Stir in the steak, and heat until the remaining fat is rendered soft and the meat is heated.
4. Remove the pan from the heat and stir in the sour cream, onion powder, dill, balsamic vinegar, salt, and pepper. Return to medium-low heat and simmer, stirring constantly, until the sour cream is heated. Do not allow to boil. Stir in enough milk for the sauce to reach your desired consistency. Taste and adjust flavors as desired.
5. Serve the noodles on a plate, then top with the steak and mushroom sauce. Garnish with parsley or dill.
6. Enjoy!