Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, beef strognoff with rib-eye steak. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Beef Strognoff with Rib-Eye Steak is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Beef Strognoff with Rib-Eye Steak is something that I have loved my entire life.
When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Big, bold & beefy classic cuts, three pasture-raised cuts for the ultimate grill master. Bring a large pot of salted water to a boil. Heat the vegetable oil in a large skillet over medium-high.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
- Get 1 pound fresh Cremini mushrooms sliced into 1/4 inch thick slice
- Make ready 1 teaspoon kosher salt
- Get 1/2 teaspoon freshly ground black pepper
- Take 4 tablespoons butter
- Take 1 -onion, cut into peices
- Make ready 2 cup sour cream
- Prepare 2-3 pounds trimmed rib-eye steak, cut into cubes approximately
- Make ready 1 tablespoon olive oil
- Take Wide egg noodles
- Take 2 tablespoons Worcester sauce
Splurge A Bit-You're Worth It Rib eye steaks have been on sale a few time over the past couple of months-at least in my area. However, sale or not, for most of us, they're an indulgence. 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. Best Meat Cuts for Beef Stroganoff: Classically round or rump steak is used because the cost per pound is lower.
Instructions to make Beef Strognoff with Rib-Eye Steak:
- In a very large thick sauté pan or skillet, preferably non-stick, heat 2 tablespoons of butter over high heat
- Add mushroom slices and onion using a wooden spoon cook both sides of mushroom and onion till clear, reducing heat to medium
- Cook egg noodles according to directions on package.
- Lay the beef cubes on a cutting board and dust both sides with salt, pepper. Remove mushroom and onion from pan.
- 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
- Turn Heat to low, Add Sour cream add 2 tablespoons butter, and then cooked mushrooms and onion.
- Adjust the burner just to heat the mixture back up to serving temperature and taste and re-season if needed.
- While the stroganoff is coming back up to temperature, add cooked egg noodles and mix. Serve
- Add salt and pepper to taste.
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. 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. This recipe uses ribeye meat (New York Steak would also be a great choice) that is cooked to a medium doneness. Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil.
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