Tri-Tip Steak Stroganoff
An all-time family classic with a twist!
Enjoy this plate of juicy tender tri-tip steak bites and golden mushrooms covered in rich stroganoff sauce sauce served over hot wide noodles.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Cuisine: American
- Servings: 4
- 12 oz. bag of extra wide noodles
- 2 lbs. beef loin tri-tip roast trimmed & sliced
- 1/2 tsp. fresh cracked pepper
- 1 tsp. kosher sea salt
- 2 Tbsp. vegetable oil
- 1 medium onion
- 1 Tbsp. butter
- 16 oz. freshly sliced mushrooms
- 2 cups beef broth
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Worcestershire Sauce
- 2 Tbsp. flour
- 1 cup sour cream
- Garnish: parsley or thyme
- 1. Begin boiling the water for the noodles on the stove. In, a bowl, whisk together Beef Broth, Worcestershire, Dijon, and flour. (this mixture will help help thicken the stroganoff sauce later)
- 2. Slice one medium onion 2" pieces. Next, pat the tri-tip roast dry with paper towels. Trim excess fat from tri-tip using a serrated knife, cut meat into 1/2" thick, 1" long pieces. In a bowl, season with 1 teaspoon salt and 1/2 teaspoon pepper.
- 3. Heat a large dutch oven or deep pan on high heat, add 2 tablespoons vegetable oil, be sure to test one piece of meat to see if it sizzles in the pan. Then, carefully saute' the tri-tip in batches to for 3-5 minutes, using long-handled tongs, move around the pan to brown all sides.(note: don't overcrowd the pan with too much meat at once, it will steam rather than saute') once all meat is saute'd set the meat aside on a plate and reduce heat to medium.
- 4. Next, on medium heat, add the onion and stir for 3 minutes. Add 1 tablespoon butter and add the sliced mushrooms, stir for 3-4 minutes using a wooden spoon. Cook mushrooms till golden brown and scrape the carmelized bits off the bottom of the pan. Turn heat down to a low simmer.
- 5. At this point, add the noodles to the boiling water (add a little salt to the water) according to package directions for approximately 10-12 minutes.
- 6. Now add the browned tri-tip and all the drippings into the large pot stir with the mushrooms and onions. Then add the beef stock mixture into the pan. Stir and cook slowly for 10 more minutes. Add additiional salt and or pepper to taste. Finally, add sour cream on low heat, and stir just before serving. Serve over hot noodles, garnish with parsley or thyme.
- 7. PLATE & SERVE
