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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, beef strognoff with rib-eye steak. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Beef Strognoff with Rib-Eye Steak is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Beef Strognoff with Rib-Eye Steak is something that I have loved my whole life. They are nice and they look fantastic.

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 begin with this recipe, we must 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 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. Make ready 4 tablespoons butter
  5. Get 1 -onion, cut into peices
  6. Take 2 cup sour cream
  7. Get 2-3 pounds trimmed rib-eye steak, cut into cubes approximately
  8. Prepare 1 tablespoon olive oil
  9. Get Wide egg noodles
  10. Make ready 2 tablespoons Worcester sauce

Whisk yogurt with lemon juice and add to the mushrooms. Add beef strips and onion to the skillet. Remove from pan; repeat with remaining beef. Add two to three tablespoons olive or peanut oil to a large fry pan.

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.

Remove from pan; repeat with remaining beef. Add two to three tablespoons olive or peanut oil to a large fry pan. Bring large pot of water to boil for noodles. 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.

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