Better than hamburger stroganoff, this steak is grassy, chewy, and pre-cut, so it’s ready to sear. Fold it into a comforting sauce with sweet onions, earthy mushrooms, and tangy sour cream.
Allergen Note: Contains milk, eggs, wheat.
Bring a pot of salted water to a boil. Add the noodles and cook until al dente, about 4 minutes or according to package instructions. Drain the noodles and return them to the pot to keep warm. Drizzle lightly with butter or oil and toss to separate the strands.
Meanwhile, trim the mushrooms and cut or tear them into bite-size florets. Slice the onion. Pick the parsley, toss the stems, and roughly chop the leaves. Drain the beef, pat dry with paper towels, and season with salt and pepper.
In a bowl, stir together 1 cup sour cream, ¼ cup water, 1½ teaspoons mustard, and 1 tablespoon soy sauce.
In a large sauté pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the onion and mushrooms, season with salt, and cook until softened, 8 to 10 minutes. Transfer to a bowl.
Return the pan to the heat. Add the beef and sear until it starts to brown on the first side, 5 minutes. Stir and continue to cook until no longer pink at the center, 1 minute longer. Turn down the heat to low, return the vegetables to the pan, and add the sour cream mixture. Stir to combine and warm through, 3 minutes. Season to taste with salt and pepper.
Heap the buttered noodles into bowls and spoon the stroganoff over. Sprinkle with the parsley, grind with pepper, and serve warm.
The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.