Beef Stroganoff With Ribeye Steak

READY IN: 40mins

INGREDIENTS

  • 1lbegg noodles
  • 6tablespoonsunsalted butter (divided)
  • 1 12 lbsrib eye steaks (thick cut)
  • 12 teaspoonkosher salt
  • 12 teaspoonground black pepper
  • 1lbcremini mushroom, sliced
  • 1 -2yellow onion, thinly sliced
  • 14 cupflour
  • 3cupsbeef stock
  • 1tablespoonWorcestershire sauce
  • 1tablespoonmustard
  • 14 cupsour cream
  • NUTRITION INFO

    Serving Size: 1 (657) g

    Servings Per Recipe:4

    Calories: 1167.8

    Calories from Fat 571 g 49 %

    Total Fat 63.5 g 97 %

    Saturated Fat 29.5 g 147 %

    Cholesterol 264.7 mg 88 %

    Sodium 1185.7 mg 49 %

    Total Carbohydrate96.4 g 32 %

    Dietary Fiber 5.3 g 21 %

    Sugars 6.3 g 25 %

    Protein 52.6 g 105 %

    DIRECTIONS

  • Salt and pepper the ribeye steaks and leave at room temperature.
  • Cook the pasta to one minute shy of the directions on the box.
  • Add 2 tablespoons of butter to your cast iron skillet on medium high heat.
  • Sear for 3 minutes on each side.
  • Remove the steak from the pan and let it rest.
  • Add another two tablespoons of butter to the cast iron skillet.
  • Add the mushrooms and onions, and brown for 4-5 minutes before stirring.
  • Cook another 2-3 minutes to get a good deep browned color.
  • Add the last part of the butter and the flour whisking well, cooking the flour for 30 seconds.
  • Add the beef stock, mustard and Worcestershire sauce to the pan and whisk until smooth.
  • Cook for 5 minutes until the sauce thickens.
  • While the sauce is thickening slice the steak into 1/4 inch thick strips, trim and discard fatty parts.
  • Add sour cream to skillet and stir until incorporated.
  • Add steak strips into skillet and turn heat off.
  • Serve over pasta.
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