Grilling the steak on the BBQ and then finishing the sauce in the same pot as the noodles makes this a simple and galley friendly version of a classic. This is a recipe that I usually save for a special occasion or when we have company because it is just that good. The sauce is luscious and decadent with mushrooms, heavy cream and sour cream with a hint of sherry or wine. The noodles are buttery and lemony and when mixed with the sauce are out of this world.
As always with my recipes, this is for 2 people and can easily be doubled for company. At first it may look like a lot of ingredients but these should mostly be items you have on hand or can easily pick up at the market.
The dill is important to find fresh if you can, because then you are able to add as much as you want. It adds a bang of freshness and it cuts through the richness of the sauce as well as pairing beautifully with the steak.
The steak can be either grilled on the BBQ like I have done here or, if you like, it can be cooked in a grill or frying pan. When not using a BBQ, I like to cook my steaks in a cast iron pan. Whichever method you use, cook your steak to nice, juicy, medium rare (120F) and let it sit for about 10 minutes before slicing to keep all of the delicious juices intact.
I prefer to serve Steak Stroganoff with the egg noodles as a side to the steak for a more sophisticated plating, but I warn you, if your husband is like mine, the first thing he does is mix everything together on his plate and happily dig in with a fork and a smile. So much for finesse. He claims that it is the way it’s supposed to be. I’m just happy he loves it so much.
BBQ Steak StroganoffCourse: MainCuisine: AmericanDifficulty: Easy to Medium
A simpler version of an old classic, Steak Stroganoff, with buttery noodles, mushrooms and grilled steak.
1 New York strip steak
2 T olive oil
2 tsp. salt
1 tsp. freshly ground black pepper
1/2 lb. (225 g) mushrooms
2 garlic cloves, minced
6 oz. (170 g) egg noodles
tsp. grated lemon zest
1 T lemon juice
1 T sherry or red wine
1/4 cup heavy cream
1 T Worcestershire sauce
1 tsp. Dijon mustard
1/4 cup sour cream
1/4 cup chopped dill
- Heat grill to medium-high. Rub steak with about 1 T oil, then season all over with salt and pepper. Grill for about 3 minutes per side, until medium rare (internal temperature 120°F). Transfer steak to a plate to keep warm.
- Heat remaining oil in a skillet over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown and beginning to crisp, 6–8 minutes. Add garlic, season with salt and pepper, and continue to cook until mushrooms are well browned and garlic is fragrant, 3–4 minutes.
- Meanwhile, cook noodles in a large pot of boiling salted water. Drain and return to pot. Add butter, lemon zest, and lemon juice; season to taste with salt and pepper.
- Stir sherry (or wine) and 1/4 cup water in a small bowl. Add to mushroom mixture and cook, stirring occasionally, for about 2 minutes. Remove from heat, then add cream, Worcestershire, and mustard and stir. Mix in sour cream.
- Slice steak against the grain into 1/2″-thick slices. Divide noodles among plates. Top with steak, mushroom mixture, and dill.