Recipe: Perfect Beef Strognoff with Rib-Eye Steak

Beef Strognoff with Rib-Eye Steak. 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.

Add the beef stock and Worcestershire sauce to the pan and whisk until smooth. Coat the pasta well then add in the sliced steak just before serving. Rich and indulgent beef stroganoff with ribeye steak and mushrooms is a real treat dinner. You can have Beef Strognoff with Rib-Eye Steak using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Beef Strognoff with Rib-Eye Steak

1. It's 1 pound of fresh Cremini mushrooms sliced into 1/4 inch thick slice.
2. You need 1 teaspoon of kosher salt.
3. Prepare 1/2 teaspoon of freshly ground black pepper.
4. You need 4 tablespoons of butter.
5. Prepare 1 of -onion, cut into peices.
6. You need 2 cup of sour cream.
7. Prepare 2-3 pounds of trimmed rib-eye steak, cut into cubes approximately.
8. It's 1 tablespoon of olive oil.
9. It's of Wide egg noodles.
10. Prepare 2 tablespoons of Worcester sauce.

I've long been a stroganoff fan, my mum makes an awesome one with chicken and green peppers that I LOVE! In fact, I think I'll have to add that one to the blog soon. The best cuts of beef for stroganoff are tender, juicy cuts such as: boneless rib eye - also called scotch fillet (pictured above) 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. And although beef stroganoff might sound like a lot of work, it's actually the perfect recipe to make when you have a few ounces of leftover cooked steak.

Beef Strognoff with Rib-Eye Steak step by step

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..

It's a dish that's also not hard to make, even if don't have leftover beef; you easily can start from scratch with raw sirloin. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Add the oil and swirl it around to coat the pan. Remove from pan and keep the steaks warm.