Jalapeño Garlic Skirt Steak Stroganoff

Tender skirt steak drenched in red wine, sauteed in a sauce of fresh garlic, onions, jalapeno, and delectable baby bella mushrooms, delivers an unbelievably savory steak stroganoff.  A comfort food dish that’s rich in flavor, yet light enough to allow for a second helping.  All without that dreaded overfull feeling of regret, that is all too familiar with so many cold weather recipes.  

Jalapeño garlic skirt steak stroganoff is a delicate comfort food
If you’re in for a little history, read on and I’ll sum up some Wikipedia knowledge on steak stroganoff.  

(If not, skip to the bottom and go straight to the recipe)

The first known Stroganoff recipe appeared in Russia in the late 1800’s.  A Russian stroganoff is typically served with crisp potatoes.  Variations were soon seen throughout many Asian countries, where it is served with plain, or parsley butter rice, and soy sauce.  In Nordic counties its seen with brined pickles.  Brazil’s version includes tomato sauce, and is also done with chicken or shrimp in place of beef.  British pubs offer the dish in a creamy white wine sauce, or more authentic versions are prepared as a red stew with a scoop of sour cream.  Here in the United States, it is most familiar served over egg noodles.

Traditional Stroganoff (or Stroganov) recipes tend to call for a bit of butter, broth and sour cream.  The recipe for this sauce comes together with just a splash of milk, red wine, and the steak and mushroom’s natural juices.    

Skirt Steak Stroganoff is truely a delicate comfort food.  Warm, filling, and all good vibes.

Deer meat (venison) stroganoff was a staple in my home growing up.  Thanks to Dad, our freezer was always full of venison.  That’s not common in most freezers (I assume) so skirt steak makes a nice substitution here.  I’m not going to lie, this is truly the best stroganoff I’ve ever made.  

I hope you enjoy it!

Skirt steak stroganoff with bow tie pasta

Skirt Steak Stroganoff
Serves 3
This unbelievably savory stroganoff comes together with fresh garlic and jalapeno, in a red wine mushroom cream sauce, served over bow tie pasta
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 package (16 oz) bow tie pasta
  2. 1 lb Skirt Steak
  3. 10 Baby Bella Mushrooms
  4. 1/2 white onion
  5. 4 garlic cloves
  6. 1 jalapeño
  7. 1 c Red wine
  8. 2 tbls flour
  9. 1/2 c milk
  10. 3 tbls ketchup
  11. Salt & Pepper
Instructions
  1. Cook bow tie noodles as directed
  2. Cut steak into cubes and brown on med heat, couple min each side
  3. Chop and sauté in mushrooms, onion, garlic, jalapeño
  4. Make a roux by mixing flour and milk in a small cup or bowl
  5. Pour red wine & roux into pan, while stirring, allow to come to a simmer, then reduce heat
  6. Add Ketchup and season with salt & pepper
  7. Pour over bow tie noodles
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2 Comments

  1. Shelby

    February 7, 2017 at 10:14 pm

    Just made this-delish and much lighter than the normal stroganoff!

    1. Julie Ann

      February 12, 2017 at 7:26 pm

      Yeah, I’m glad you liked it. It’s a good one, in fact I may have to make it again today!

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