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

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, beef strognoff with rib-eye steak. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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

Beef Strognoff with Rib-Eye Steak is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Beef Strognoff with Rib-Eye Steak is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook beef strognoff with rib-eye steak using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Beef Strognoff with Rib-Eye Steak:
  1. Get 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. Get 4 tablespoons butter
  5. Make ready 1 -onion, cut into peices
  6. Take 2 cup sour cream
  7. Take 2-3 pounds trimmed rib-eye steak, cut into cubes approximately
  8. Prepare 1 tablespoon olive oil
  9. Get Wide egg noodles
  10. Prepare 2 tablespoons Worcester sauce

Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender. Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth.

Instructions 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.

Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. Season generously with salt and pepper. Best Meat Cuts for Beef Stroganoff: Classically round or rump steak is used because the cost per pound is lower. These cuts require tenderizing and longer cooking times.

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