Description
A delightful beef stroganoff featuring tender rib-eye steak, savory cremini mushrooms, and a creamy sauce, perfect for family gatherings.
Ingredients
- 600 g rib-eye steak, trimmed and pounded ¾ cm thick
- 300 g cremini mushrooms, sliced ⅛-inch thick
- 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 into uniform thickness and cut into strips; season with salt and pepper.
- Heat 1 Tbsp oil in a skillet over high heat; sear half the beef strips for 30 seconds each side, transfer to a plate.
- Add remaining oil and sear the rest of the beef strips; set aside.
- In the same skillet, lower the heat, melt butter, add onion and cook for 1 minute, then add mushrooms and cook for 4 minutes.
- Sprinkle flour over vegetables and stir to create a roux.
- Deglaze with ½ cup of beef broth, scraping the bottom, then add remaining broth and Dijon mustard; simmer for 5 minutes.
- Stir in sour cream off heat until the sauce is creamy.
- Add the beef back to the skillet, warm on low heat for 1 minute.
- Serve the beef and sauce over buttered egg noodles or tagliatelle; garnish with chopped chives.
Notes
Use fresh ingredients for the best flavor. Serve immediately for optimal taste and texture.
