Grass-fed Flank Steak Stroganoff

The Table | A Collection of Organic Nourishment by Raychel Fox

Stroganoff has always had a reputation for being a little heavy, which seems unfair for something this good. I started making mine with flank steak and ended up with a version that has considerably less fat and still tastes exactly like the dinner I was craving: creamy, savory, full of mushrooms, and very good tangled around a forkful of pasta.

Ingredients

• Grass-fed or organic Flank steak, cut into small cubes

• 1 container sliced cremini mushrooms

• ½ very large white onion, or 1 small white onion, diced

• 4 large garlic cloves, minced

• 1½ cups organic vegetable broth, divided

• 3 tablespoons tamari or soy sauce

• 3 tablespoons whole-wheat flour

• 2 teaspoons Dijon mustard

• 2–3 tablespoons nutritional yeast

• 1 teaspoon paprika

• Salt, to taste

• 7–8 tablespoons Kite Hill sour cream

• Seggiano Toscani organic pasta, or pasta of choice

Method

1. Soften the vegetables.
   Sauté the onion and garlic over medium heat until the onion begins to soften. Add the cremini mushrooms along with about 3 tablespoons of the vegetable broth. Continue cooking until the onion and mushrooms are soft.

2. Add the flank steak.
   Add the cubed flank steak directly to the pan and sear it with the mushroom mixture for about 3–4 minutes.

3. Whisk the sauce.
   In a separate bowl, whisk together the remaining vegetable broth, tamari or soy sauce, whole-wheat flour, Dijon mustard, nutritional yeast, paprika, and salt until well combined.

4. Bring it together.
   Pour the sauce over the steak and mushrooms. Cook over medium-low heat, leaning slightly toward medium, until the steak is cooked through and the sauce has thickened.

5. Add the sour cream.
   Reduce the heat to low and stir in 7–8 tablespoons of Kite Hill sour cream until fully incorporated and creamy.

6. Add the pasta.
   Meanwhile, cook the pasta according to the package directions and drain. Add the cooked pasta directly to the stroganoff and gently mix until the noodles are coated in the creamy mushroom sauce. Serve warm.

Raychel’s Notes

This comes together in about 30 minutes if the ingredients are prepped and together before you begin. I like to get everything out first and start the pasta while the stroganoff is cooking.

I use Kite Hill sour cream in my original recipe, but regular sour cream can absolutely be used instead.

I make the sauce with organic vegetable broth. Beef or chicken broth will work too, although either will change the flavor from the original recipe.

For the pasta, use whatever you love. I used Seggiano Toscani organic pasta here, but fusilli or penne would both work well. An egg-noodle-style pasta is an original and especially good with this recipe.

If you prefer chicken to red meat, dice the chicken into small pieces and use it in place of the flank steak. For a meatless version, leave the steak out entirely and double or triple the cremini mushrooms.

Enjoy!