Description
A comforting and flavorful beef stroganoff made with tender rib-eye steak, creamy sauce, and served over egg noodles.
Ingredients
- 600 g rib-eye steak, trimmed and pounded
- 300 g cremini mushrooms, sliced
- 1 medium onion, thin-sliced
- 1 Tbsp Dijon mustard
- 150 ml full-fat sour cream
- 500 ml low-salt beef broth
- 2 Tbsp butter
- 1 Tbsp plain flour
- 2 Tbsp neutral oil, for searing
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
Instructions
- Pound the rib-eye steak to a uniform thickness and slice it into strips. Season with kosher salt and black pepper.
- In a skillet, heat 1 tablespoon of oil over high heat. Sear half the beef strips for 30 seconds on each side, then set aside.
- Add the remaining oil to the skillet and sear the rest of the beef strips. Set aside.
- Lower the heat and melt butter in the same skillet. Add the sliced onion and cook for about 1 minute. Add the mushrooms and cook for an additional 4 minutes until golden brown.
- Sprinkle flour over the vegetables, stirring to create a roux for 1 minute.
- Deglaze the skillet with half a cup of beef broth, scraping the bottom. Then add the remaining broth and Dijon mustard, allowing it to simmer for 5 minutes.
- Remove from heat. Stir in the sour cream until the sauce becomes creamy.
- Return the beef and any collected juices to the skillet, warming gently.
- Serve the beef and sauce over buttered egg noodles or tagliatelle, garnished with chopped chives.
Notes
For a pop of flavor, consider adding garlic while sautéing the vegetables. Store leftovers in an airtight container for up to three days.