Any chef worth their salt knows that a great Stroganoff starts with great beef. Which is why we chose Sealand Top Sirloin Baseball Steaks for this melt-in-your-mouth take on a classic.
Cut from the center of the top sirloin, our Baseball Steaks are lean, thick, and full of flavour. Served over a bed of egg noodles and finished with a delectably rich and creamy mushroom sauce, this is a dish that is guaranteed to impress.
1 package egg noodles (cooked as per package instructions)
Beef Marinade
2 tbsp Worcestershire sauce
1 1/2 tbsp cornstarch
1 tbsp soy sauce
2 tsp garlic powder
1 1/2 tsp fresh black pepper
1 tsp Kosher salt
Directions
Thinly slice baseball steaks, slicing against the grain. TIP: look for how the lines run in the meat and cut the opposite way
Combine marinade ingredients in a bowl. Pour over steak and marinade for at least 1 hour, or up to 24 hours
In a large pan, melt 2 tbsp of the butter. Add onion, garlic and mushrooms,. Sauté until onions are translucent and mushrooms are golden brown. Remove and set aside
On a medium high heat, in the same pan, add the remaining butter. Add beef and sauté for 2-3 minutes
Add beef broth and scrape the bottom of the pan. Bring up to a simmer and reduce the liquid by half; approximately 20-30 minutes
Return mushrooms, onion and garlic to the pan and mix well. Let simmer for a few minutes
Add sour cream and 35% cream, mixing well. Let simmer for 15-20 minutes
Add cooked noodles to the pan and toss together
Serve immediately. Leftovers are easily heated and just as delicious
