Description
A comforting classic beef stroganoff with a rich, creamy sauce and tender pieces of rib-eye steak and mushrooms, served over buttery noodles.
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
- Prep the rib-eye steak to an even thickness for optimal tenderness, then slice it into strips. Season generously with kosher salt and freshly cracked black pepper.
- Sear half the beef strips in a skillet over high heat with 1 tablespoon of neutral oil for 30 seconds on each side, achieving a golden crust. Transfer to a plate and cover to keep warm.
- Sear the remaining beef strips with another tablespoon of oil in the skillet, then set aside.
- Brown the sliced onion in the same skillet for about 1 minute, before adding the mushrooms. Sauté for approximately 4 minutes until golden brown.
- Make a roux by sprinkling the flour over the onion and mushroom mixture, stirring continuously for about 1 minute.
- Deglaze the skillet with ½ cup of beef broth, scraping the bottom for flavor. Then add the remaining broth along with the Dijon mustard and let it simmer for 5 minutes.
- Finish the sauce by stirring in the full-fat sour cream until velvety.
- Warm the beef in the skillet on low heat for about a minute to heat through.
- Serve the beef stroganoff over buttered egg noodles or tagliatelle, garnished with chopped chives.
Notes
Use high-quality rib-eye steak and experiment with different types of mushrooms for varied flavors. For gluten-free, substitute flour with cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: beef stroganoff, creamy pasta, Gordon Ramsay recipe