Description
A rich and creamy Beef Stroganoff featuring tender rib-eye steak and earthy cremini mushrooms, perfect for family dinners or impressing guests.
Ingredients
- 1 lb rib-eye steak
- 2 tablespoons neutral oil
- 2 tablespoons butter
- 1 onion, sliced
- 8 oz cremini mushrooms, sliced
- 1 tablespoon plain flour
- 1/2 cup low-salt beef broth
- 1 tablespoon Dijon mustard
- 150 ml full-fat sour cream
- Kosher salt, to taste
- Black pepper, to taste
- Fresh chives, chopped (for garnish)
- Egg noodles or tagliatelle, for serving
Instructions
- Prepare the rib-eye steak by trimming excess fat and pounding it to ¾ cm thickness. Slice into strips and season.
- Heat oil in a skillet over high heat and sear half the beef strips for 30 seconds on each side, then transfer to a plate. Repeat with remaining beef.
- Lower the heat, add butter, and sauté the onion for 1 minute. Add mushrooms and cook for 4 minutes until golden brown.
- Sprinkle in flour, stirring for 1 minute to form a roux.
- Deglaze the pan with beef broth, scraping the bottom, then add remaining broth and mustard. Simmer for 5 minutes.
- Remove from heat and stir in sour cream until creamy.
- Return beef and juices to the skillet and warm gently for 1 minute.
- Serve over buttered egg noodles or tagliatelle, garnished with chives.
Notes
Quality ingredients matter for the best flavor. Don’t rush the browning process and keep an eye on the heat to avoid burning.