Description
A quick and easy Beef Stroganoff recipe that delivers creamy and flavorful results in just 29 minutes.
Ingredients
- 1 lb Rib-eye Steak (Trim and pound for even cooking)
- To taste Kosher Salt
- To taste Black Pepper
- 8 oz Cremini Mushrooms (Firm and ready to party)
- 1 Onion (Thinly sliced)
- 1 tbsp Dijon Mustard
- 1 cup Full-fat Sour Cream
- 2 cups Low-salt Beef Broth
- 2 tbsp Butter
- 2 tbsp Plain Flour
- 1 tbsp Neutral Oil
- 8 oz Egg Noodles or Tagliatelle (gluten-free optional)
- To taste Chopped Chives (or parsley)
Instructions
- Prep your ingredients by slicing the rib-eye into strips and the mushrooms and onions.
- Heat neutral oil in a large frying pan over medium-high heat.
- Sear the steak in the pan, seasoning generously with salt and pepper for about 3 minutes.
- Remove the steak and keep it warm.
- Add butter, onions, and mushrooms to the same pan and sauté for about 5 minutes.
- Sprinkle flour over the veggies and stir.
- Gradually add beef broth and bring to a simmer.
- Stir in sour cream and Dijon mustard, then return the steak to the pan.
- Cook noodles per package instructions.
- Drain noodles and mix them into the stroganoff sauce.
- Serve garnished with chopped chives.
Notes
For smoother sauce, ensure to blend in the sour cream and mustard well. This dish stores well for meal prep but consume within a few days.