Flat-Iron Steak Stroganoff

Ingredients

• 6 oz Cremini Mushrooms
• 1 Shallot
• 3 Parsley Sprigs
• 2 Flat Iron Steaks
• 7 oz Linguine
• 1 tsp. Sweet Paprika
• 4 oz White Cooking Wine
• 1 tsp. Gluten-Free Minor’s Beef
• Base
• 3 Thyme Sprigs
• 1 tsp. Worcestershire Sauce
• 4 oz Sour Cream
• Olive Oil
• Salt Pepper
• Quarter mushrooms. Peel and mince shallot. Stem
• and mince parsley and reserve a few whole leaves for
• garnish. Rinse steaks and pat dry.

Instructions

1. 1

   Cook Within: Why do we have you reserve 1 cup of pasta cooking water when you only use ½ cup in the sauce? Everyone’s stoves and taste buds are different, so you may actually need some of that additional water to get it just the way you A dish of Russian origin, Beef Stroganoff has been gracing tables since the mid-nineteenth century where it’s rumored to be named after someone from the high- ranking Stroganov family.

2. 2

   Prepare the Ingredients: Quarter mushrooms. Peel and mince shallot. Stem and mince parsley and reserve a few whole leaves for garnish. Rinse steaks and pat dry.

3. 3

   Cook the Mushrooms: Return pan used to cook steaks to medium-high heat. Add 2 tsp. olive oil, mushrooms, shallot, and a pinch of salt and pepper. Cook while stirring for 4-5 minutes, or until softened.

4. 4

   Cook the Pasta: Add linguine to boiling water and stir constantly for 30 seconds. Boil an additional 8-10 minutes until pasta is al dente (still a little firm). Reserve 1 cup of pasta cooking water and set aside. Drain pasta in

5. 5

   Finish the Sauce: When shallots have softened, add white wine and reduce by half, about 1 minute. Add ½ cup reserved pasta cooking water (reserving remaining to adjust thickness of sauce later), beef base, whole thyme sprigs, any accumulated juices from rested steak, and Worcestershire sauce to pan. Bring to a simmer and reduce by half, about 3-4 minutes. Remove from heat and stir in sour cream. Add chopped parsley. Taste sauce, and add a pinch (or more!) of salt and pepper if needed.

6. 6

   Cook the Steaks: While pasta is cooking, heat a medium pan over medium heat and add 1 tsp. olive oil. Season steaks with paprika and a pinch of salt and pepper. Cook steaks 3-5 minutes on each side, or until steaks reach a minimum internal temperature of 145 degrees. Transfer steaks to a plate to rest and reserve pan (no need to wipe clean).

7. 7

   Remove whole thyme sprigs from pasta sauce and: add linguine, tossing thoroughly to coat. If sauce is too thick, add 1 Tbsp. of reserved pasta water at a time to loosen. Twirl pasta onto a plate, slice rested steak, and set on top. Garnish with reserved whole pasta, be sure to reserve 1 cup of the starchy pasta water. It’ll be an excellent sauce- thickener later on. the recipe before you start–we promise it will be time • Place a colander in the sink • Bring a medium pot of lightly salted water to a boil