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BEEF STROGANOFF:
Needed:
2- 8 oz. Ribeye steaks (if you don’t have a local butcher you love email me and I will recommend one)
8-oz of your favorite mushroom
1-white onion (we will grate this in the sauce)
all-purpose flour
1-cup sour cream
Heavy cream
Worcestershire Sauce
tomato paste(keep a tube in your fridge…only going to use a little)
salt/pepper
garlic paste (in the tube…it’s way more mild)
Egg Noodles
Butter
Olive Oil
grated parmesan cheese
fresh parsley
In a cast iron skillet-
-cover bottom with some olive oil and a little butter
-season steaks with salt and pepper generously on both sides
-bring the skillet to med-high and then add steaks
-cook the steaks on each side for 5 minutes (spoon butter sauce on them as you cook and then add a pat of butter just before you take them off the heat)…then take off and let rest on a cutting board with an aluminum foil tent
-add a little more butter and the mushrooms (leave at the same heat) let them get a little crisp…take them out of pan and leave in a warm oven.
-turn to medium heat... add a little more butter to pan and grate half the onion into pan
-add one squirt of garlic paste (don’t go crazy)
-Mix together and add about a tablespoon of flour
1-cup of heavy cream
1-1/2 cups of beef broth
-bring to a boil constantly stirring while scraping up the brown bits at the bottom of the pan
-add a tiny bit of tomato paste and Worcestershire (to taste)
-turn to simmer
-add in cup of sour cream
In a separate pot:
-bring water to a boil add in bag of egg noodle (cook about 10 minutes)
-drain and then add half stick of butter and some parmesan cheese (keep warm in the oven)
slice the meat in Sauce and add the crispy mushrooms...and chopped fresh parsley to the top
serve from the cast iron skillet
and then plate the parmesan noodles and let your love serve themselves
serve with crusty buttered bread.