Recipe of Award-winning Beef Strognoff with Rib-Eye Steak

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

Beef Strognoff with Rib-Eye Steak is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Beef Strognoff with Rib-Eye Steak is something that I’ve loved my entire 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. A great spring recipe, and a perfect way to serve this prime cut of beef. Season the steak well with garlic, pepper, salt and rosemary and make sure the pan.

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

Ribeye, sirloin or fillet steak are best. You're looking for a steak with lots of flavour, that can be cooked quickly over a high heat without becoming chewy. 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.

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.

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. Beef stroganoff is the original family favorite skillet meal. 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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