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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, beef strognoff with rib-eye steak. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Beef Strognoff with Rib-Eye Steak is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Beef Strognoff with Rib-Eye Steak is something which I have loved my whole life.

To begin with this particular 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 cook that.

The ingredients needed to make Beef Strognoff with Rib-Eye Steak:
  1. Prepare 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. Take 2-3 pounds trimmed rib-eye steak, cut into cubes approximately
  8. Take 1 tablespoon olive oil
  9. Take Wide egg noodles
  10. Get 2 tablespoons Worcester sauce

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. Combine garlic and thyme in large bowl. 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. These cuts require tenderizing and longer cooking times.

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.

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. 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.

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