Take a few minutes to prep your ingredients and supplies, and this recipe will come together very quickly. It's wonderful weeknight comfort food. See the post above for ingredient tips.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: Russian
Serves: 6 servings
Ingredients
12 ounces uncooked pasta (egg noodles, fettuccine, or rotini are great)
1 pound steak, thinly sliced against the grain
5 tablespoons oil, divided
1 medium onion, halved and sliced
12 ounces mushrooms, sliced
¼ cup all-purpose flour
2 cups beef broth
1 tablespoon Dijon, Spicy Brown, or German mustard
⅔ cup dairy-free sour cream (see post above)
Salt, to taste (I use about ¼ teaspoon)
Black pepper, to taste
½ tablespoon Worcestershire sauce (optional)
Instructions
Cook the pasta according to the package directions.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the steak and sear, about 30 seconds to a minute each side. Remove the steak to a plate or bowl using a slotted spoon. Add another 1 tablespoon of oil, and repeat with the second half of the steak.
Reduce the heat to medium. Add another 1 tablespoon oil to the skillet and add the onion. Saute until softened, about 5 minutes. Add the mushrooms and sauté until tender, about 3 to 5 minutes. Remove the vegetables to the plate or bowl with the beef using a slotted spoon.
Add the remaining 2 tablespoons oil and the flour to your skillet and whisk for 1 minute. Gradually pour in the broth, whisking until smooth. Whisk in the sour cream alternative and mustard until smooth. Bring the sauce to a simmer, and reduce the heat to medium-low. Cook until the sauce begins to thicken, about 5 to 7 minutes, stirring often.
Return the steak and vegetables to the sauce in your skillet, and cook until the steak is cooked through and the sauce is thickened to your liking, about 1 to 3 minutes.
Taste the sauce, and season with the salt and pepper, to taste. If desired, add the Worcestershire. It adds a little boldness and brightness to the sauce.
Divide the cooked pasta between four plates or bowls and top with the sauce, to serve.
If you have leftover sauce, note that it will thicken substantially as it chills. Simply reheat it and it will become perfectly saucy again.