Description
A classic dish featuring tender beef in a creamy sauce that is perfect for family dinners or special occasions.
Ingredients
Scale
- 600 g rib-eye steak, trimmed and pounded ยพ cm thick
- 300 g cremini mushrooms, sliced โ -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 rib-eye to ensure even thickness, then slice it into strips and season with salt and pepper.
- Heat 1 Tbsp of oil over high heat. Sear half the beef strips for about 30 seconds on each side, then transfer to a plate.
- Add the remaining oil to the pan and sear the rest of the beef, then set aside.
- Lower the heat, melt the butter in the same pan, add onions and cook for 1 minute, then add mushrooms and cook until golden (about 4 minutes).
- Sprinkle flour over the mushroom mixture and stir for 1 minute.
- Pour in ยฝ cup of the beef broth, scraping the bottom of the pan. Once smooth, add the rest of the broth and Dijon mustard, then simmer for 5 minutes.
- Remove from heat and stir in the sour cream until smooth.
- Return the beef along with any juices back to the pan and heat on low for about 1 minute.
- Ladle the beef stroganoff over buttered noodles and top with chopped chives.
Notes
Use a good quality rib-eye steak for best flavor and tenderness. Don’t overcrowd the pan when searing and consider adding a splash of red wine for more flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg