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

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, beef strognoff with rib-eye steak. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Beef Strognoff with Rib-Eye Steak is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Beef Strognoff with Rib-Eye Steak is something which I’ve loved my whole life.

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 first prepare a few components. You can have beef strognoff with rib-eye steak using 10 ingredients and 9 steps. Here is how you cook it.

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

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. More than a few seconds with a stirring is too long. Even round steak cut this thin, should not be so tough. Are you cutting it across the grain?

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.

Even round steak cut this thin, should not be so tough. Are you cutting it across the grain? Cut the beef thin and in short small squares. 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.

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