Beef Stroganoff
Beef stroganoff is creamy, hearty, and of course meaty. Serve it with egg noodles or rice and you’ll have such a comfort meal. This dish is typically made with mushrooms, however if you’re cooking for picky eaters, use mushroom base or mushroom flavoring and omit the actual mushrooms. (I’m not a fan of mushrooms either, but the flavor just make the dish.)
Beef Stroganoff
Ingredients
- 2 lbs Ribeye steak sliced into ½ inch thick slices
- ½ onion diced
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 2 tbsp all purpose flour
- 2 tbsp unsalted butter
- 1½ cups beef broth
- ½ cup sour cream
- 1 tbsp dijon mustard
- 2 tbsp Worcestershire sauce
- 3 tbsp All purpose seasoning
- 2 tsp black pepper
- green onion for garnish
Instructions
- Season your sliced rib eye with all purpose seasoning and pepper. To a skillet on medium-high heat, sear ribeye on both sides until a crust forms. Remove from skillet and set aside.
- Add in butter to skillet and sauté onions, followed by mushrooms. Sprinkle in ½ tsp of salt to help release any liquid from the mushrooms. Cook for an additional 5 minutes.Add in garlic and cook until fragrant.
- Add flour to the skillet and cook for about 1 minute, and follow with beef broth. Stir until the flour and broth have combined and sauce is beginning to thicken.Lower heat to medium and allow to cook for 5 minutes.
- Add sour cream into the sauce and stir until sour cream is melted. TRUST THE PROCESS! The sauce may look broken at first, but the more the sour cream blends into the sauce while you stir, the more the sauce will come together and look smooth. This should take about 2 minutes to fully meld together.
- Add back your rib eye, along with W sauce, dijon mustard, and black pepper. Stir to combine. Taste, and season according to your tastebuds.
- Garnish with green onion or chive and serve immediately.