Description
A comforting bowl of creamy beef stroganoff that’s simple to whip up and sure to impress.
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 and slice it into strips. Season with salt and pepper.
- Heat 1 Tbsp of oil over high heat and sear half the beef for about 30 seconds on each side. Transfer to a plate.
- Add remaining oil and sear the rest of the beef. Set aside.
- Lower heat, add butter, then onion. Cook for 1 minute, then add mushrooms. Cook for about 4 minutes until golden.
- Sprinkle in flour and stir for 1 minute.
- Pour in half a cup of beef broth, scraping the fond. Add remaining broth and Dijon mustard. Simmer for 5 minutes.
- Remove from heat, stir in sour cream until smooth.
- Return beef and any collected juices into the sauce, heating on low for about 1 minute.
- Serve over buttered noodles or tagliatelle, topped with chopped chives.
Notes
Make sure to taste the sauce and adjust seasoning as necessary. Avoid overcooking the beef.