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

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, beef strognoff with rib-eye steak. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Beef Strognoff with Rib-Eye Steak is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Beef Strognoff with Rib-Eye Steak is something that I’ve loved my whole life. They’re 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 have to first prepare a few ingredients. You can cook beef strognoff with rib-eye steak using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Beef Strognoff with Rib-Eye Steak:
  1. Take fresh Cremini mushrooms sliced into 1/4 inch thick slice
  2. Take kosher salt
  3. Take freshly ground black pepper
  4. Prepare butter
  5. Make ready -onion, cut into peices
  6. Prepare sour cream
  7. Prepare trimmed rib-eye steak, cut into cubes approximately
  8. Make ready olive oil
  9. Take Wide egg noodles
  10. Make ready Worcester sauce

Combine garlic and thyme in large bowl. 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.

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.

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. You can also use raw beef to cook this meal if you'd like. Bring your leftover steak to room temperature and cook up those mushrooms and cream sauce. Season generously with salt and pepper.

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