Description
A delightful dish combining tender beef, creamy sauce, and earthy mushrooms, perfect for any dinner occasion.
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 to tenderize, then slice into thin strips. Season 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 to the pan and sear the rest of the beef, then set aside.
- Melt butter in the same pan, add onions and cook for 1 minute. Then add mushrooms and cook for about 4 minutes until golden.
- Sprinkle flour over the mixture and stir for 1 minute.
- Add ½ cup of beef broth and scrape the bottom of the pan. Add the rest of the broth and Dijon mustard; simmer for 5 minutes.
- Stir in the sour cream until the sauce is smooth.
- Return beef and juices to the sauce, and heat on low for about 1 minute.
- Serve the beef stroganoff over buttered noodles or tagliatelle and garnish with chives.
Notes
Choose high-quality rib-eye for the best flavor. Do not overcrowd the pan when searing the beef.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg