Stroganoff Recipe
Marinated Steak Tips, Mushrooms & Onions Sauteed in a Hearty Merlot Beef Gravy & tossed in Cavatappi Pasta. Served with Toasted Pita.
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Ingredients
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Steak and Marinade
Vegetables and Pasta
Gravy
Toasted Pita
Method
Marinating the Steak
- 1
Cooking the Pasta
- 2
Cook the Cavatappi Pasta
Bring a large pot of salted water to a boil. Add cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Gravy
- 3
Prepare the Merlot Beef Gravy
In a saucepan over medium heat, add the merlot wine and bring to a simmer. Let it reduce slightly for about 5 minutes. Add the beef broth, salt, and Dijon mustard. Stir well.
- 4
Thicken the Gravy
In a small bowl, mix cornstarch and water to create a slurry. Gradually add the slurry to the gravy while whisking continuously. Cook for an additional 3-5 minutes until the gravy thickens.
Cooking the Steak and Vegetables
- 5
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the sliced onions and mushrooms. Sauté until the onions are translucent and mushrooms are tender, about 5-7 minutes.
- 6
- 7
Combine with Gravy
Pour the prepared gravy over the steak and vegetable mixture. Stir to combine and heat through for another 2-3 minutes.
Toasting the Pita
- 8
Toast the Pita Bread
Preheat the oven to 375°F (190°C). Brush pita bread with olive oil on both sides. Place on a baking sheet and toast in the oven for about 5-7 minutes until crispy and golden.
Serving
- 9
Serve the Stroganoff
In a large serving bowl, combine the cooked cavatappi pasta with the steak and gravy mixture. Toss well to coat the pasta. Serve hot with toasted pita on the side.