Description
A comforting and hearty Beef Stroganoff recipe featuring tender rib-eye steak and a rich, creamy sauce.
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
- Prep beef: Pound the rib-eye steak and slice it into strips, seasoning them with kosher salt and freshly cracked black pepper.
- Sear batch 1: Heat 1 tablespoon of oil on high heat; sear half the beef for about 30 seconds on each side, then transfer it to a plate.
- Sear batch 2: Add the remaining oil, sear the rest of the beef, and set aside.
- Brown veg: Lower the heat, melt the butter, and add the onion. Cook for 1 minute before adding the mushrooms. Sauté until they turn golden, about 4 minutes.
- Make roux: Sprinkle in flour, stirring for 1 minute to create a roux.
- Deglaze: Add ½ cup of the beef broth, scraping the fond from the bottom. Once smooth, add the remaining broth and Dijon mustard. Let it simmer for 5 minutes.
- Finish sauce: Remove from heat, then stir in the sour cream until the sauce becomes silky.
- Warm beef: Return the beef and any juices, heating it for 1 minute on low.
- Serve: Ladle the mixture over buttered egg noodles or tagliatelle, garnishing with chopped chives.
Notes
Use high-quality ingredients for the best flavor and tenderness. Adjust the thickness of the sauce by varying the amount of flour in the roux.
