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

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way 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 little 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 foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Beef Strognoff with Rib-Eye Steak is something that I’ve loved my entire 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 have to first prepare a few components. You can cook beef strognoff with rib-eye steak using 10 ingredients and 9 steps. Here is how you can achieve it.

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

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. 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. Combine garlic and thyme in large bowl.

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.

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. Combine garlic and thyme in large bowl. 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. Meanwhile, toss beef with oil, salt and pepper.

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