#shorts #beefstroganoff #stroganoff
Beef Stroganoff
Ingredients:
1/2 Lb Wide Egg Noodles
(1) 16oz Ribeye Steak
1 Medium Onion (diced)
6-8 oz total of Button & Shiitake Mushrooms (sliced)
1.5 Tbsp Garlic (minced)
1.5 Tbsp Fresh Thyme
1/4 Cup Dry White Wine
1 Tbsp Worcestershire Sauce
1 Tbsp Dijon Mustard
1 Cup Beef Stock
1/2 Cup Heavy Cream
1/4 Cup Sour Cream
1/4 Cup Parsley (finely chopped)
1 Tbsp Corn Starch + 2 Tbsp Cold water
2-3 Tbsp Butter
Olive Oil
Salt and pepper
Instructions:
Slice the ribeye steak into thin slices. In a large pan on medium/high heat, add a little oil and sliced ribeye. Season with salt and pepper. Sear the steak on both sides to your liking then remove from the pan and set aside. (NOTE: cook 80% of the way to how you like as it will continue to cook when we add it back to the pan later).
Next: in the same pan, reduce the heat to medium and gently melt the butter. Add the onions and caramelize slightly. Add the mushrooms and season with salt and pepper. Once the mushrooms sweat down, add the garlic and thyme and sauté untill fragrant for 1 minute.
Deglaze the pan with wine and reduce by 1/2. Next add the Worcestershire, dijon, and beef stock. Reduce to a simmer for around 7 minutes then add heavy cream and sour cream. Continue to reduce for 10 minutes. Next, add parsley and thicken with the corn starch slurry if needed. (NOTE: add the corn starch slurry a little at a time to the simmering sauce and immediately stir until desired thickness).
Add the steak back to the pan and heat through. Adjust the seasoning to your taste.
Cook the egg noodles to the instructions on the package and serve with the beef stroganoff on top.
Enjoy!
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