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

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, beef strognoff with rib-eye steak. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Beef Strognoff with Rib-Eye Steak is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Beef Strognoff with Rib-Eye Steak is something that I’ve loved my entire life.

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.

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready 1 pound fresh Cremini mushrooms sliced into 1/4 inch thick slice
  2. Make ready 1 teaspoon kosher salt
  3. Make ready 1/2 teaspoon freshly ground black pepper
  4. Take 4 tablespoons butter
  5. Take 1 -onion, cut into peices
  6. Get 2 cup sour cream
  7. Get 2-3 pounds trimmed rib-eye steak, cut into cubes approximately
  8. Take 1 tablespoon olive oil
  9. Make ready 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.

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.

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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