Food Network's Best Beef Stroganoff

Serves 1
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Directions

  1. 1Slice one yellow onion.
  2. 2Slice one yellow onion.
  3. 3Slice one yellow onion.
  4. 4Quarter the button mushrooms.
  5. 5Quarter the button mushrooms.
  6. 6Quarter the button mushrooms.
  7. 7Remove the stems from the shiitake mushrooms and thinly slice them.
  8. 8Remove the stems from the shiitake mushrooms and thinly slice them.
  9. 9Remove the stems from the shiitake mushrooms and thinly slice them.
  10. 10Mince one clove of garlic.
  11. 11Mince one clove of garlic.
  12. 12Mince one clove of garlic.
  13. 13Trim any excess fat from the ribeye steak.
  14. 14Trim any excess fat from the ribeye steak.
  15. 15Trim any excess fat from the ribeye steak.
  16. 16Cut the ribeye into 2-inch long pieces that are about a half-inch thick.
  17. 17Cut the ribeye into 2-inch long pieces that are about a half-inch thick.
  18. 18Cut the ribeye into 2-inch long pieces that are about a half-inch thick.
  19. 19Transfer the sliced beef to a quarter sheet tray and season generously with salt and pepper.
  20. 20Transfer the sliced beef to a quarter sheet tray and season generously with salt and pepper.
  21. 21Transfer the sliced beef to a quarter sheet tray and season generously with salt and pepper.
  22. 22Preheat a pan and add vegetable oil until it's nice and hot.
  23. 23Preheat a pan and add vegetable oil until it's nice and hot.
  24. 24Preheat a pan and add vegetable oil until it's nice and hot.
  25. 25Sear the beef quickly on both sides.
  26. 26Sear the beef quickly on both sides.
  27. 27Sear the beef quickly on both sides.
  28. 28Transfer the seared beef to a clean sheet tray or plate and let it rest.
  29. 29Transfer the seared beef to a clean sheet tray or plate and let it rest.
  30. 30Transfer the seared beef to a clean sheet tray or plate and let it rest.
  31. 31Add one tablespoon of butter to the pan.
  32. 32Add one tablespoon of butter to the pan.
  33. 33Add one tablespoon of butter to the pan.
  34. 34Add the sliced onions to the pan and season with salt.
  35. 35Add the sliced onions to the pan and season with salt.
  36. 36Add the sliced onions to the pan and season with salt.
  37. 37Cook the onions until softened, using a wooden spoon to scrape up any pan drippings.
  38. 38Cook the onions until softened, using a wooden spoon to scrape up any pan drippings.
  39. 39Cook the onions until softened, using a wooden spoon to scrape up any pan drippings.
  40. 40After about 4 minutes of cooking, add more butter and all the mushrooms to the pan.
  41. 41After about 4 minutes of cooking, add more butter and all the mushrooms to the pan.
  42. 42After about 4 minutes of cooking, add more butter and all the mushrooms to the pan.
  43. 43Stir the mushrooms and onions together.
  44. 44Stir the mushrooms and onions together.
  45. 45Stir the mushrooms and onions together.
  46. 46Sprinkle with some fresh thyme.
  47. 47Sprinkle with some fresh thyme.
  48. 48Sprinkle with some fresh thyme.
  49. 49Make a small hole in the middle of the pan and add the minced garlic.
  50. 50Make a small hole in the middle of the pan and add the minced garlic.
  51. 51Make a small hole in the middle of the pan and add the minced garlic.
  52. 52Sauté the garlic for 30 seconds to about a minute until fragrant.
  53. 53Sauté the garlic for 30 seconds to about a minute until fragrant.
  54. 54Sauté the garlic for 30 seconds to about a minute until fragrant.
  55. 55Add white wine to the pan and cook until all the wine has evaporated and the pan is dry.
  56. 56Add white wine to the pan and cook until all the wine has evaporated and the pan is dry.
  57. 57Add white wine to the pan and cook until all the wine has evaporated and the pan is dry.
  58. 58Sprinkle all-purpose flour over the top and stir until everything is coated.
  59. 59Sprinkle all-purpose flour over the top and stir until everything is coated.
  60. 60Sprinkle all-purpose flour over the top and stir until everything is coated.
  61. 61Cook out the flour a little bit.
  62. 62Cook out the flour a little bit.
  63. 63Cook out the flour a little bit.
  64. 64Add beef broth to the pan, stirring to loosen any stuck bits and combine.
  65. 65Add beef broth to the pan, stirring to loosen any stuck bits and combine.
  66. 66Add beef broth to the pan, stirring to loosen any stuck bits and combine.
  67. 67Fold in sour cream, Dijon mustard, Worcestershire sauce, and a couple grinds of fresh black pepper.
  68. 68Fold in sour cream, Dijon mustard, Worcestershire sauce, and a couple grinds of fresh black pepper.
  69. 69Fold in sour cream, Dijon mustard, Worcestershire sauce, and a couple grinds of fresh black pepper.
  70. 70Cook the noodles until they are just al dente.
  71. 71Cook the noodles until they are just al dente.
  72. 72Cook the noodles until they are just al dente.
  73. 73Transfer the cooked noodles to a bowl.
  74. 74Transfer the cooked noodles to a bowl.
  75. 75Transfer the cooked noodles to a bowl.
  76. 76Add 2 tablespoons of butter, some parsley, and some chives to the noodles.
  77. 77Add 2 tablespoons of butter, some parsley, and some chives to the noodles.
  78. 78Add 2 tablespoons of butter, some parsley, and some chives to the noodles.
  79. 79While the sauce is on low heat, add the seared beef and any accumulated juices back into the pan.
  80. 80While the sauce is on low heat, add the seared beef and any accumulated juices back into the pan.
  81. 81While the sauce is on low heat, add the seared beef and any accumulated juices back into the pan.
  82. 82Stir to coat the beef, then turn off the heat and let it heat through.
  83. 83Stir to coat the beef, then turn off the heat and let it heat through.
  84. 84Stir to coat the beef, then turn off the heat and let it heat through.
  85. 85Spoon the beef stroganoff over the herb noodles.
  86. 86Spoon the beef stroganoff over the herb noodles.
  87. 87Spoon the beef stroganoff over the herb noodles.
  88. 88Finish with some chives.
  89. 89Finish with some chives.
  90. 90Finish with some chives.

Ingredients

  • 1 whole yellow onion, sliced
  • 1 whole yellow onion, sliced
  • 1 whole yellow onion, sliced
  • shiitake mushrooms
  • shiitake mushrooms
  • shiitake mushrooms
  • button mushrooms, quartered
  • button mushrooms, quartered
  • button mushrooms, quartered
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • ribeye steak, trimmed and sliced into 2-inch long, 1/2-inch thick pieces
  • ribeye steak, trimmed and sliced into 2-inch long, 1/2-inch thick pieces
  • ribeye steak, trimmed and sliced into 2-inch long, 1/2-inch thick pieces
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • vegetable oil
  • vegetable oil
  • vegetable oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • white wine
  • white wine
  • white wine
  • all-purpose flour
  • all-purpose flour
  • all-purpose flour
  • beef broth
  • beef broth
  • beef broth
  • sour cream
  • sour cream
  • sour cream
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • 2 grinds fresh black pepper
  • 2 grinds fresh black pepper
  • 2 grinds fresh black pepper
  • noodles, al dente
  • noodles, al dente
  • noodles, al dente
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • parsley
  • parsley
  • parsley
  • chives
  • chives
  • chives

Equipment

quarter sheet traypanclean sheet tray or platewooden spoonbowl

Tips

  • Ensure all ingredients are prepared before cooking as it cooks quickly, almost like a stir-fry.
  • Splurging on a ribeye for the steak is recommended for the best flavor.
  • Trim excess fat from the ribeye to avoid large chunks of melted fat in a bite.
  • Cook the beef to medium-rare initially as it will continue to cook while resting.
  • Use a wooden spoon to scrape up brown bits from the pan after cooking onions to deglaze.
  • Make a hole in the middle of the pan to add garlic and sauté for 30 seconds to a minute until fragrant.
  • Cook out all the white wine until it's dry before adding flour.
  • The flour helps to thicken the sauce and the beef broth helps to loosen any stuck bits at the bottom of the pan.