Description
A quick and impressive take on beef stroganoff with a silky sauce, tender steak, and earthy mushrooms.
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 rib-eye, slice into strips, and season with salt and pepper.
- Heat oil high; sear half the beef for 30 seconds per side; transfer to a plate.
- Add remaining oil and sear the rest of the beef; set aside.
- Melt butter; add onion for 1 minute, then mushrooms; cook for 4 minutes until golden.
- Sprinkle flour; stir for 1 minute.
- Add ½ cup broth to deglaze, scrape fond; then add remaining broth and Dijon; simmer for 5 minutes.
- Remove from heat; stir in sour cream until silky.
- Return beef and juices; heat for 1 minute on low.
- Ladle over buttered noodles; top with chives.
Notes
Avoid overcrowding the pan when searing. Do not boil after adding sour cream to prevent curdling.