American Wagyu Steak Cut Stroganoff

By: Sarah Kelly

Magically transform American Wagyu Steak Cuts into upscale home cooking with this recipe from Chef Sarah Kelly of Petite 4 in Boise, Idaho.

"Cooking was not one of my Grandma’s best skills, however, I recall she made a really good beef stroganoff. Every winter I must make stroganoff at least once! I used to get mad at my mom when she made spaghetti and mixed the meat sauce into the pasta before dishing up. I always wanted to make it pretty, with the sauce atop a bed of pasta as in this recipe. This is a touch classy take on a stroganoff using tender high-quality meat, pretty mixed mushrooms and crème fraiche. This recipe is also a quick one pan pick-up (minus the pasta pot)."

Sarah is a Boise native and self-taught chef with restaurant experience ranging from fine dining to barbeque. She was the executive chef at the Lodge at Cordillera in Vail where she met her husband, DK. They moved back to Boise, opened the local legend, Bleubird, and later launched Petite 4, a French-inspired bistro which is a key part of the local culinary scene.


Steak Cuts

  • 1 package (1 lb.) SRF Black Label™ Steak Cuts Buy Now
  • ½ cup flour
  • Salt & pepper
  • 2 tablespoons beef tallow or blended oil, divided
  • 2 ½ cups raw mixed mushrooms, cut according to size
  • ¼ cup small shallot, diced
  • 2 teaspoons garlic, chopped fine
  • ¼ cup sherry wine
  • 1.5 cups beef stock
  • 1 tablespoon fresh thyme, chopped
  • ½ cup crème fraiche
  • ¼ cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce


  • 8 ounce dried egg base pasta
  • 3 tablespoons butter
  • ½ cup parsley, chopped

Steak Cuts

Heat a large sauté pan. Add 1 tablespoon beef tallow. On high heat sear mushrooms. About 5 to 8 minutes. Spoon out of pan and reserve mushrooms.
Reheat same pan, add another tablespoon beef tallow. Open Steak Cuts and season with salt and pepper. Place flour on a plate and coat seasoned bits with flour. Shake off excess flour. Sear in pan on all sides for a nice crust.
Add the shallots and garlic. Sweat. Add in the cooked mushrooms. Deglaze with sherry wine. Add the beef stock and bring to a simmer. Turn down heat and simmer until liquid reduces in half.
Add the heavy cream, Worcestershire, Dijon, pinch of salt. Let simmer on low for 2 minutes until slightly thickened. With heat on low, fold in the crème fraiche. Turn off heat. Be sure not to overheat the sauce once the cream and crème fraiche are in the mix- this will cause your sauce to break and become greasy.
While sauce is cooking make the pasta according to package directions.


In a large bowl place the butter and add a pinch of salt on the bottom. Scoop out pasta from water with a slotted spoon or tongs. Add to the butter bowl. Toss and fold in chopped parsley.
To serve, plate pasta in a nest on the bottom of dish, ladle sauce and meat on top.