Description
A rich and creamy beef stroganoff featuring tender rib-eye steak and earthy mushrooms, served over egg noodles for a comforting meal.
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 the Beef: Begin by pounding the rib-eye steak flat, then slice it into strips. Season those strips with salt and pepper to taste.
- Sear Batch 1: Heat 1 tablespoon of oil in a skillet over high heat. Add half of the seasoned beef and sear for 30 seconds on each side, then transfer it to a plate.
- Sear Batch 2: Add the remaining oil to the skillet and repeat the searing process with the rest of the beef. Set aside once done.
- Brown the Vegetables: Lower the heat and melt the butter in the same skillet. Toss in the sliced onions and sauté for a minute. Next, add the mushrooms and cook for four minutes until golden brown.
- Make Roux: Sprinkle the flour over the vegetable mixture and stir for one minute to create a roux.
- Deglaze: Pour in half a cup of beef broth, scraping the fond from the skillet. Once smooth, add the rest of the broth along with the Dijon mustard. Allow it to simmer for five minutes.
- Finish the Sauce: Remove the skillet from the heat and stir in the sour cream until the sauce becomes silky and smooth.
- Warm Beef: Return the beef and any juices back to the skillet. Gently heat for one minute on low to warm through.
- Serve: Ladle the luscious beef stroganoff over buttered egg noodles or tagliatelle and garnish with freshly chopped chives.
Notes
For a silkier sauce, whisk the sour cream separately before mixing it into the sauce. Serve hot for the best experience.
