Description
A comforting and rich Beef Stroganoff featuring tender rib-eye steak and a creamy sauce, perfect for cozy nights and family gatherings.
Ingredients
Scale
- 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, slice it into strips, and season it generously with salt and pepper.
- Heat 1 tablespoon of oil in a high pan. Sear half of the beef for about 30 seconds on each side. Transfer to a plate.
- Add the remaining oil and repeat with the rest of the beef. Set aside once finished.
- Melt the butter in the same pan. Add the onion and stir, then add the mushrooms and cook for about four minutes until golden brown.
- Sprinkle the flour into the pan and stir for one minute.
- Deglaze the pan with ½ cup of beef broth while scraping the fond. Once smooth, add the rest of the broth and Dijon mustard, then simmer for five minutes.
- Remove from heat and stir in the sour cream until the sauce becomes silky.
- Return the beef and its juices to the pan, heating on low for about one minute.
- Ladle the stroganoff over buttered egg noodles or tagliatelle, and sprinkle with chopped chives for garnish.
Notes
For added richness, use high-quality ingredients and control the cooking temperature to prevent the sauce from separating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef stroganoff, comfort food, creamy sauce, pasta dish