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–+ servings

Coogan's Steak Stroganoff

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Coogan's Kitchen
Coogan's Steak Stroganoff is our version with a creamy tomato-based sauce. The addition of tomato paste and a blend of cream and garlic creates a unique and delicious flavor combination that is truly soul-satisfying.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Servings 6 servings

Equipment

  • Large saucepan, for pasta
  • Large castiron skillet, or large skillet
  • Whisk

Ingredients
  

  • 1 - 1½ lbs filet mignon , cut into bite-sized pieces *Substitute any type of steak or ground beef
  • salt + pepper , to preferred taste
  • 2 tbsp vegetable oil
  • 1 medium onion , diced
  • 2 cloves garlic , minced
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 tbsp tomato paste *optional
  • 2 14.5 oz cans beef broth
  • 1 tsp smoked paprika
  • 2 tbsp Worcestershire sauce , or more to taste
  • ½ cup heavy cream
  • ½ cup sour cream
  • 1 16 oz bags egg noodles
  • 1 cup mushrooms , chopped *optional

Optional Topping

  • shredded parmesan cheese
  • dried parsley

Instructions
 

  • Chop 1½ pounds of filet mignon into bite-sized pieces. Salt and pepper thoroughly and chill for 2 hours. OR ... if time is limited, chill the seasoned steak while you assemble your ingredients.
  • NOTE: You'll need a large and deep skillet for this recipe.
    In a large skillet, brown steak in 2 tablespoons of oil for about 3 minutes over medium-high heat.
    NOTE: To keep steak from being "chewy", do not overcook as it will continue to cook once it is added back to the sauce. Remove the steak, transfer to a plate, and set aside.
  • Cook and prepare pasta according to package instructions. Drain and set aside.
  • While the pasta is cooking...
    Add chopped onions and mushrooms (optional) to the skillet (add a little more oil, if needed) and saute over medium-high heat until onions have softened. Then stir in the minced garlic, cooking for about 30 seconds.
  • Stir in the butter and as it melts, reduce the temperature to medium heat. Add in the flour, whisking continuously to form a roux. Then add in tomato paste.
    The mixture will be thick in texture. Keep stirring so it does not burn.
  • Slowly add in beef broth, whisking continuously to break up the flour. Whisk until the onion mixture is smooth while deglazing the brown bits from the bottom of the pan.
  • Whisk in paprika and Worcestershire sauce. Bring the sauce to a boil then reduce the heat to a simmer.
  • Pour in the heavy cream, add sour cream, browned steak, and stir to combine well. Salt and pepper to taste.
    NOTE: if the sauce needs to thicken more, whisk in 1 teaspoon of flour at a time until it reaches your desired consistency.
    Simmer for about 5 minutes.
  • Fill each plate with pasta, covered by a hearty serving of sauce, and then top it off with a sprinkle of parmesan cheese and dried parsley.

Notes

Nutrition Disclaimer
 
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Keyword Beef and Noodles, Beef Recipes, Beef Stroganoff, Steak Stroganoff
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