Ribeye Beef Stroganoff with Mushrooms
Thin ribeye strips simmered with golden mushrooms and onion in a creamy sour cream and Dijon sauce, served over egg noodles.
Equipment
- Large skillet
- Meat mallet or rolling pin
- Large pot
- Cutting board
- Tongs
Ingredients
Main Ingredients
- 1 ¼ lb boneless ribeye steak flattened and sliced into thin strips
- 2 tbsp vegetable oil divided
- 1 large onion, sliced
- 10 oz mushrooms, sliced not too thin
- 3 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cup low sodium beef broth
- 1 tbsp Dijon mustard
- ⅔ cup sour cream full fat
- 10 oz egg noodles or pasta
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp fresh chives, chopped for garnish
Instructions
Cooking
- Slice the beef. Flatten the steak to about 1/3 inch, cut it into 1/4 inch strips, and season with the salt and pepper.
- Brown in batches. Heat 1 tablespoon oil over high heat. Sear half the beef 30 seconds per side, move it to a plate, and repeat with the remaining oil and beef.
- Cook the vegetables. Melt the butter over medium high heat, cook the onion for 1 minute, then cook the mushrooms until golden.
- Thicken. Stir in the flour for 1 minute, then whisk in the broth in two additions and simmer 3 to 5 minutes until it coats a spoon like pouring cream.
- Cook the pasta. Boil the noodles in salted water until tender and drain.
- Finish. Off the heat, stir in the Dijon and sour cream, add the beef and plate juices, warm 1 minute, and serve over the noodles with chives.
Notes
Substitutions: Use sirloin for the ribeye, or heavy cream for the sour cream with extra Dijon.
Tips: Add the sour cream off the heat so the sauce stays smooth, and brown the beef in two batches.
Storage: Refrigerate up to 3 days. Do not freeze.