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This recipe was born out of a desire to do something new with beef leftovers (I used London broil but suspect steak and ground beef could sub nicely). With minimal effort and basic ingredients, you can create a delicious and hearty dinner reminiscent of beef stroganoff! It's a new house fave in our Alaska kitchen. Enjoy!


Recipe Summary test

15 mins
26 mins
41 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Add steak. Cook and stir until steak is firm, hot in the center, and just turning from pink to grey, about 7 minutes. Transfer steak to a bowl.

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

  • Melt 1 tablespoon butter and olive oil in the same skillet over medium-high heat. Saute onion and garlic until onion is tender, about 2 minutes. Add the cooked steak and mushrooms; cook and stir until mushrooms are tender and onions are translucent, 3 to 5 minutes.

  • Transfer beef mixture to a large pot over medium-low heat. Add water, beef base, and dill. Combine thoroughly and let soup simmer until roux is ready.

  • Melt 1/2 cup butter in the skillet. Whisk in flour until smooth. Cook, stirring constantly, until a thick roux is formed, about 2 minutes. Mix roux slowly and thoroughly into the soup, stirring constantly. Mix in the cooked pasta. Stir in cognac and remove from heat. Add sour cream and mix thoroughly. Top with parsley.

Cook's Notes:

Use any cut of cooked beef you prefer.

Brandy can be substituted for the cognac, if desired.

Use whatever pasta you have on hand.

Nutrition Facts

586 calories; protein 24g; carbohydrates 47.5g; fat 29.6g; cholesterol 79.1mg; sodium 956.6mg. Full Nutrition