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Skirt Steak Stroganoff

A recipe by Julie Van Rosendaal

Skirt Steak Stroganoff

Total Time:






Skill Level:



  • 3/4 lb. (750 g) Members’ Reserve inside skirt steak
  • 2 Tbsp. butter
  • 1 small onion or shallot, finely chopped
  • 2 cups sliced or chopped mushrooms
  • 1 1/2 cups beef or chicken stock
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup sour cream (not low fat)
  • cooked egg noodles, for serving
  • salt and pepper, to taste
  • canola or olive oil, for cooking

How to Make It

Heat a drizzle of oil in a heavy skillet set over medium-high heat. Sprinkle the steak with salt and pepper, thinly slice it across the grain, and cook for 2-3 minutes, turning with tongs, until the strips are just cooked through. Transfer to a plate and add the butter to the pan.

Cook the onion and mushrooms for 4-5 minutes, until soft and starting to brown on the edges. Sprinkle with flour, stirring to coat, and stir in the stock and Worcestershire sauce. Bring to a simmer, stirring until the mixture thickens. Stir in the sour cream and add a splash of water if it seems too thick. Return the beef to the pan and serve over egg noodles.

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