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Grilled Steak Beef Stroganoff Recipe

Grilled Steak Beef Stroganoff sliced and ready to serve

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If you’re anything like many, you grew up eating beef stroganoff made with the cheapest cuts of meat that could be found — often cooked to death, or with ground beef. Despite the quality of the meat, beef stroganoff was always one of my favorites; mostly due to that delicious gravy and those buttery egg noodles that masked the subpar beef.

Drawing on those fond memories of a classic dish but wanting to highlight the great flavor of a grilled New York strip steak from Omaha Steaks, this is my spin on an old classic. This is a recipe I’ve been doing for quite some time but have modified it somewhat to add whole pearl onions after seeing one of my favorite chefs, the great Kenji Lopez-Alt, using them in his version of beef stroganoff. If you’re not familiar with Kenji’s culinary prowess, you’re missing out! I find the larger pieces of mushrooms and onions make for a great texture.

A few items to note about my recipe. First — it’s very rich. Because of the richness, I don’t use the typical egg noodles found in most beef stroganoff recipes. Instead, I prefer using a hearty pasta like tagliatelle. Without getting into too much detail about the difference between an egg noodle and a pasta, I’ll just say that generally speaking, pasta is made with a lower egg to flour ratio than an egg noodle. Feel free, of course, to use the more traditional egg noodle if that’s your jam.

Secondly, if you’re feeding this to your kids, don’t worry about the use of red wine in the recipe. Once reduced down, the alcohol is all cooked out. So, no need to worry about a table full of drunk kiddos. That said, if red wine isn’t your thing you can substitute it with extra beef broth, but the red wine brings a level of richness to the recipe and I highly recommend it.

Finally, the pickled red onions I serve this with are killer! The acidity of the onions really pairs nicely with the richness of the sauce. Do yourself the favor and try some of these, they’re great on everything.

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Grilled Steak Beef Stroganoff Recipe

Serves: 4 | Prep Time: 10 min | Cooking Time: 20 min

Ingredients
Meat:
2 14 oz prime grade strip steak
Season with salt or your favorite steak rub

Pasta:
8 oz dry tagliatelle pasta

Sauce:
2 tbsp vegetable oil
12 oz baby bella mushrooms, cut in half
3 tbsp butter, divided
1 1/2 cups frozen pearl onions, thawed
1 medium shallot, thinly sliced
1 clove garlic, minced
3 sprigs fresh thyme
2 cups beef stock
Kosher salt and freshly cracked black pepper to taste
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1 cup red wine, the cheap stuff is fine
1 cup sour cream
1 tsp browning sauce
1/4 cup minced fresh parsley leaves

Step-by-Step

Step 1: Remove steaks from refrigerator and season with salt or your favorite steak rub. Allow to come to room temperature for about an hour.

two New York Strip Steaks for Grilled Steak Beef Stroganoff

Step 2: Light grill and set up for direct high heat.

Step 3: In a large skillet over medium-high heat, add vegetable oil and allow to heat for about 90 seconds, then add the mushrooms. Stir mushrooms with a wooden spatula often until they start to brown, about 6-7 minutes.

Sauteing mushrooms for Grilled Steak Beef Stroganoff

Step 4: Add 1 tablespoon of butter, minced garlic, and pearl onions, continue mixing for another 5 minutes or until both are browned.

mushrooms, onions and shallots for Grilled Steak Beef Stroganoff

Step 5: Add shallots, thyme, and cook for an additional 2 minutes.

mushrooms, onions and shallots for Grilled Steak Beef Stroganoff

Step 6: Add Worcestershire sauce, Dijon mustard and stir for 30 seconds.

Onions and mushrooms for the Grilled Steak Beef Stroganoff

Step 7: Add red wine and stir until reduced by about 1/8. About 5 minutes.

sauteing mushrooms and onions to Grilled Steak Beef Stroganoff

Step 8: Add beef stock and bring back to a low boil.

Adding the browning sauce to the mushrooms and onions for the Grilled Steak Beef Stroganoff

Step 9: Add sour cream to a medium bowl.

Step 10: Using a ladle or large spoon remove about a cup of broth and slowly whisk it into the sour cream until fully incorporated. This prevents the sour cream from clumping and breaking down if added directly into the pan of warm liquid.

Step 11: Slowly mix the sour cream mixture back into the pan and add browning sauce.

Step 12: Bring to a low simmer over medium-low heat and season to taste with salt and pepper. Add additional 2 tablespoons of butter and thicken with corn starch slurry by slowly whisking in corn starch until desired thickness.

Step 13: Cook noodles according to package directions.

Step 14: While noodles are cooking, place steak directly over high heat on your grill. Grill for a total of about 3 minutes per side, flipping often. Monitor the internal temperature of steak with a reliable meat thermometer and remove when the internal temperature is 125° degrees F.

Step 15: When pasta is desired tenderness, drain and plate. Cover with desired portion of sauce.

Step 16: Slice steaks into thin strips and place on top of sauce-covered pasta. Garnish with parsley and serve with pickled red onions.

Grilled Steak Beef Stroganoff sliced and ready to eat

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Grilled Steak Beef Stroganoff sliced and ready to serve
Grilled Steak Beef Stroganoff Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A twist on the dinner classic, this grilled steak stroganoff is a delicious family feast.

Course: Entree, Main Course
Cuisine: American
Servings: 4
Ingredients
Meat:
  • 2 14 oz prime grade strip steak
  • salt or your favorite steak rub
Pasta:
  • 8 oz dry tagliatelle pasta
Sauce:
  • 2 tbsp vegetable oil
  • 12 oz baby bella mushrooms cut in half
  • 3 tbsp butter divided
  • 1.5 cups frozen pearl onions thawed
  • 1 medium shallot thinly sliced
  • 1 clove garlic minced
  • 3 sprigs fresh thyme
  • 2 cups beef stock
  • Kosher salt and freshly cracked black pepper to taste
  • 2 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 1 cup red wine
  • 1 cup sour cream
  • 1 tsp browning sauce
  • 1/4 cup fresh parsley leaves minced
Instructions
  1. Remove steaks from refrigerator and season with salt or your favorite steak rub. Allow to come to room temperature for about an hour.

  2. Light grill and set up for direct high heat.

  3. In a large skillet over medium high heat, add vegetable oil, then add the mushrooms. Stir mushrooms with wooden spatula often until they start to brown, about 6-7 minutes.

  4. Add 1 tablespoon of butter, minced garlic, and pearl onions, continue mixing for another 5 minutes or until both are browned.

  5. Add shallots, thyme, and and cook for an additional 2 minutes.

  6. Add Worcestershire sauce, Dijon mustard and stir for 30 seconds.

  7. Add red wine and stir until reduced by about 1/8.

  8. Add beef stock and bring back to a low boil.

  9. Add sour cream to a medium bowl.

  10. Remove about a cup of broth and slowly whisk it into the sour cream until fully incorporated.

  11. Slowly mix the sour cream mixture back into the pan and add browning sauce.

  12. Bring to a low simmer over medium-low heat and season to taste with salt and pepper. Add additional 2 tablespoons of butter and thicken with corn starch slurry by slowly whisking in corn starch until desired thickness.

  13. Cook noodles according to package directions.

  14. While noodles are cooking, place steak directly over high heat on your grill. Grill for a total of about 3 minutes per side, flipping often.

  15. When pasta is desired tenderness, drain and plate. Cover with desired portion of sauce.

  16. Slice steaks into thin strips and place on top of sauce covered pasta. Garnish with parsley and serve with pickled red onions.