Beef stroganoff is one of my favorite comfort foods that is easy enough for a weeknight. What’s not to love about sliced ribeye swimming in a mushroom cream sauce served over egg noodles?
Ingredients
- 1 pound boneless ribeye, sliced thin
- 1 onion, sliced
- 10 oz cremini mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire
- 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil
- 2 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound egg noodles
- 1/4 cup parsley, chopped
- 1 lemon, half juiced, half wedged
Instructions
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Bring a large pot of salted water to a boil and cook the egg noodles to al dente.
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While the pasta cooks make the sauce. Heat olive oil in a large skillet over medium heat. Season the steak with salt and pepper then add to the skillet and sear for 1 minute per side. Remove and set aside.
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Melt the butter in the skillet and add the onions and mushrooms. Cook for about 8 minutes until tender. Whisk in the flour and cook for 1 minute then add the sour cream, broth, mustard and Worcestershire. Simmer for 5 minutes until slightly reduced and smooth.
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Add in the ribeye and cook for two minutes until cooked to medium. Add in the noodles, parsley, lemon juice.
Takes 25 minutes
Serves 4
