Steak With Orzo and Stroganoff Sauce

Arrived at the last package of the Buy 1 Get 2 Free steaks! I was surfing for some ideas for orzo, having for some reason 4 boxes of it. I like orzo, but what was I thinking??? I think they actually traveled with me from San Diego. I have a vague recollection of a sale on Barilla pasta. $1 a box?

I would not have thought up making a sort of Beef Stroganoff with orzo instead of egg noodles. But boy, was this a yummy call. We did also have egg noodles on hand, as I was recently informed about a lack in tending to a proper pantry inventory by The Colonel. One must always have egg noodles on hand. Ok, done.

The Colonel does have certain rules. Just trying to remember the condiments used with specific types of sandwiches alone makes me think I'm losing my short term memory sooner than expected. But egg noodle inventory level? That's easy - just a One Out, One In exercise.

This recipe was from Woman's Day. I'd suggest the Recipe Editor maybe needs some help because the recipe literally called for "1 small onion", "1 package cremini mushrooms", and "1/2 cup Italian Parsley" with no instruction as to how to prep for cooking. Just toss that bunch in, boys, and follow with the onion! I like to have lots of sauce so I added some stock to the orzo cooking liquid and added a bit of flour as a thickener. Also, some sherry!

This is just good, meaty, saucy, pasta-y comfort food. I served it with some cute multi-colored carrots, steamed and tossed with butter and chopped parsley.

Mangia!

Steak With Orzo and Stroganoff Sauce

Adapted from Woman's Day

1 package orzo

3 tbsp. olive oil

½ c. fresh flat-leaf parsley, chopped

1½ lb. flank steak (I used petite sirloin from the BIG SALE)

½ tsp. paprika

kosher salt

Pepper

1 large onion, cut in half and thinly sliced into half moons

1 tablespoon flour
1 package small white or cremini mushrooms, sliced

¼ cup dry white wine
1/2 cup beef stock
1 tablespoon sherry
3/4 cup sour cream

1 tsp. Dijon mustard

DIRECTIONS

Cook the orzo according to package directions. (I used beef stock rather than plain water) Drain, return to the pot and toss with 1 Tbsp oil and half the parsley.

Heat a deep saute pan over medium high heat and add 1 tablespoon of the oil. Season the steak with the paprika and 1/2 teaspoon each salt and pepper and cook, 2 to 3 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes before thinly slicing.

While the steak is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 4 minutes. Sprinkle with flour and cook for another couple of minutes to take away the raw flour taste.

Increase heat to medium-high. Add the mushrooms, remaining tablespoon oil and 1/2 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.

Add the wine, stock and sherry and cook for a few minutes. Stir in the sour cream and mustard just to combine; remove from heat and stir in the remaining parsley. Serve the steak with the orzo and spoon the mushroom sauce over the top./