Steps to Make Homemade Beef Strognoff with Rib-Eye Steak

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, beef strognoff with rib-eye steak. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Beef Strognoff with Rib-Eye Steak is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Beef Strognoff with Rib-Eye Steak is something that I’ve loved my whole life.

A classic beef stroganoff made from scratch, yet easy and quick enough for a weeknight dinner recipe. A few simple ingredients and you have an old school. This Classic beef stroganoff recipe rocked and especially because I used a beautiful ribeye steak to get the job done. A great spring recipe, and a perfect way to serve this prime cut of beef.

To get started with this particular recipe, we have to first 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 that.

The ingredients needed to make Beef Strognoff with Rib-Eye Steak:

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

Rich and indulgent beef stroganoff with ribeye steak and mushrooms is a real treat dinner. Steak stroganoff for breakfast on a weekday. There are many versions of stroganoff, some using brandy. boneless rib eye - also called scotch fillet (pictured above). Some recipes recommend beef round steak (aka topside) which I do not recommend.

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.

There are many versions of stroganoff, some using brandy. boneless rib eye - also called scotch fillet (pictured above). Some recipes recommend beef round steak (aka topside) which I do not recommend. The beef flavour is ok but but it's not a good cut for fast cooking like in stroganoff, it's dry with an unpleasant texture. The steak strips cook fast and after a short simmer will result in a quick and easy week night dinner. Once upon a time, there really was a guy named "Stroganoff" (in the Anglicized version), which is the reason for the name of the delicious beef and pasta dish.

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