Description
A delightful dish combining tender rib-eye steak with mushrooms and a creamy sauce, perfect for family meals or special occasions.
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 steak until it’s even. Slice it into strips and season with salt and pepper.
- Heat 1 tablespoon of oil in a pan on high heat. Sear half of the beef for 30 seconds on each side and transfer to a plate.
- Add the remaining oil to the pan and repeat the process with the rest of the beef. Set aside.
- Lower the heat and melt the butter in the pan. Add the sliced onion and cook for 1 minute. Then, add the mushrooms and cook for about 4 minutes until golden.
- Sprinkle the flour over the mushrooms and stir for 1 minute.
- Pour in half a cup of beef broth, scraping the bottom of the pan. Once smooth, add the rest of the broth and the Dijon mustard. Let it simmer for 5 minutes.
- Remove the pan from heat and stir in the sour cream until the sauce is silky smooth.
- Return the beef and any juices back to the pan. Heat on low for about 1 minute.
- Ladle the stroganoff over buttered noodles or tagliatelle and top with chopped chives.
Notes
For a vegetarian option, replace beef with additional mushrooms and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: International