Beef Strognoff with Rib-Eye Steak
Beef Strognoff with Rib-Eye Steak

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, beef strognoff with rib-eye steak. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Thoroughly combine reserved pasta water, light cream cheese, cornstarch, and beef demi-glace. Return pot used to cook noodles to medium-high heat. Bring a large pot of salted water to a boil. Heat the vegetable oil in a large skillet over medium-high.

Beef Strognoff with Rib-Eye Steak is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Beef Strognoff with Rib-Eye Steak is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have beef strognoff with rib-eye steak using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Beef Strognoff with Rib-Eye Steak:
  1. Prepare 1 pound fresh Cremini mushrooms sliced into 1/4 inch thick slice
  2. Prepare 1 teaspoon kosher salt
  3. Make ready 1/2 teaspoon freshly ground black pepper
  4. Make ready 4 tablespoons butter
  5. Make ready 1 -onion, cut into peices
  6. Make ready 2 cup sour cream
  7. Get 2-3 pounds trimmed rib-eye steak, cut into cubes approximately
  8. Get 1 tablespoon olive oil
  9. Take Wide egg noodles
  10. Make ready 2 tablespoons Worcester sauce

Cut steak diagonally across the grain into thin slices. Combine steak and cornstarch in a small bowl and toss well. Heat oil in a large nonstick skillet over medium-high heat. Beef stroganoff is a dish of quick-cooked beef in a creamy sauce made flavored with mushrooms, onions, paprika, and sour cream.

Steps to make Beef Strognoff with Rib-Eye Steak:
  1. In a very large thick sauté pan or skillet, preferably non-stick, heat 2 tablespoons of butter over high heat
  2. Add mushroom slices and onion using a wooden spoon cook both sides of mushroom and onion till clear, reducing heat to medium
  3. Cook egg noodles according to directions on package.
  4. Lay the beef cubes on a cutting board and dust both sides with salt, pepper. Remove mushroom and onion from pan.
  5. Heat the same pan back up to high and add 2 tablespoons of olive oil. Sear ribeye about 1-2 minutes on both sides and cook to your preference.. Add Worcester sauce. Don't overcook, still should have some pink
  6. Turn Heat to low, Add Sour cream add 2 tablespoons butter, and then cooked mushrooms and onion.
  7. Adjust the burner just to heat the mixture back up to serving temperature and taste and re-season if needed.
  8. While the stroganoff is coming back up to temperature, add cooked egg noodles and mix. Serve
  9. Add salt and pepper to taste.

Heat oil in a large nonstick skillet over medium-high heat. Beef stroganoff is a dish of quick-cooked beef in a creamy sauce made flavored with mushrooms, onions, paprika, and sour cream. In our upgraded version, the beef is cooked as a whole steak to maintain a more tender, medium-rare center, while the sauce is carefully layered and constructed to optimize its rich, comforting, savory flavor. Then add the beef stock slurry into the pan. Add only half of the mushroom slices and using a wooden spoon lay out in a single layer.

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