Sirloin Stroganoff Bake

Ingredients

• 1 Beef Top Sirloin Steak Boneless (about 1 pound), cut into thin strips
• 12 ounces uncooked short pasta (like rigatoni, cavatappi, or fusilli) 
• Kosher salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small yellow onion, thinly sliced
• 12 ounces mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• 1-1/2 cups shredded mozzarella cheese
• Additional sour cream and chives (optional) 
  

Sour Cream Bechamel:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 3/4 cup sour cream
• 1/2 cup grated Parmigiano Reggiano cheese
• 1 pinch nutmeg
• Kosher salt and black pepper, to taste

Cooking

1. Preheat oven to 425°F. Meanwhile, boil pasta in salted water until just shy of al dente. Drain and reserve 1/2 cup of pasta water.
2. Season Sirloin Steak strips with salt and pepper. Heat olive oil in large oven-safe skillet over high heat. Add half of beef; cook 1 to 2 minutes, stirring occasionally. Remove from skillet; keep warm. Repeat with remaining beef.
3. Melt butter in same skillet over high heat. Add onion and mushroom; season with salt. Cook 12 to 15 minutes or until caramelized and browned. Add garlic, mustard, Worcestershire and thyme. Cook 1 minute more; stir in a splash of pasta water, as desired. Set aside.
4. To prepare sour cream béchamel: Melt 3 tablespoons butter in medium saucepan over medium high heat. Whisk in flour, cooking 2 minutes or until golden brown. Slowly whisk in milk. Simmer until thickened, 4 to 5 minutes. Remove from heat. Remove from heat; stir in sour cream, Parmigiano Reggiano cheese, nutmeg, salt, and pepper.
5. Return beef and mushroom mixture to skillet. Add pasta and béchamel; toss to coat. Add splash of pasta water, if needed. Sprinkle top with mozzarella cheese.
6. Transfer skillet to oven. Bake 15 to 18 minutes or until cheese is golden brown or until beef reaches an internal temperature for medium rare (145°F). Broil 2 minutes for a crispy top.
7. Rest 5 minutes before serving. Top with additional sour cream and chives, as desired.

Nutrition

Nutrition information per serving, 6 servings: 675 Calories; 34.0 g Total Fat (17.0 g Saturated Fat; 0.8 g Trans Fat; 1.7 g Polyunsaturated Fat; 10.5 g Monounsaturated Fat); 113.0 mg Cholesterol; 512.0 mg Sodium; 58.0 g Total Carbohydrate; 3.2 g Dietary Fiber; 8.8 g Total Sugars; 0.0 g Added Sugars; 37.5 g Protein; 459.7 mg Calcium; 1.8 mg Iron; 731.0 mg Potassium; 0.4 mcg Vitamin D; 0.8 mg Riboflavin; 14.8 mg Niacin; 0.5 mg Vitamin B6; 1.7 mcg Vitamin B12; 420.0 mg Phosphorus; 4.4 mg Zinc; 35.1 mcg Selenium; 87.2 mg Choline