Description
A quick and comforting beef stroganoff with tender rib-eye, creamy sauce, and sautéed mushrooms, perfect for a cozy dinner.
Ingredients
- 600 g rib-eye steak, trimmed and pounded ¾ cm thick
- 300 g cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thinly 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 until it is about ¾ cm thick then slice it into strips. Season with salt and pepper.
- Heat 1 Tbsp of oil in a hot skillet. Sear half the beef for 30 seconds on each side until browned then transfer to a plate. Repeat with the remaining beef using the other tablespoon of oil.
- Lower the heat and add the butter to the skillet. Once melted add in the onions stirring for 1 minute then toss in the mushrooms. Cook for about 4 minutes until they are golden brown.
- Sprinkle the flour over the onions and mushrooms stirring well for 1 minute.
- Pour in ½ cup of the beef broth scraping along the bottom to release the flavorful bits. Once smooth add the remaining broth and the Dijon mustard. Let it simmer for 5 minutes.
- Remove from heat and stir in the sour cream until the sauce is silky.
- Add the beef back into the pan along with any juices. Warm on low for 1 minute.
- Ladle the beef stroganoff over a bed of buttered noodles or tagliatelle. Top with chopped chives for that fresh touch.
Notes
For a lighter option, use low-fat yogurt instead of sour cream. Avoid overcrowding the pan while searing the beef to prevent steaming.