Serves 1
Directions
- 1Slice one yellow onion.
- 2Quarter the button mushrooms.
- 3Remove the stems from the shiitake mushrooms and thinly slice them.
- 4Mince one clove of garlic.
- 5Trim any excess fat from the ribeye steak.
- 6Cut the ribeye into 2-inch long pieces that are about a half-inch thick.
- 7Transfer the sliced beef to a quarter sheet tray and season generously with salt and pepper.
- 8Preheat a pan and add vegetable oil until it's nice and hot.
- 9Sear the beef quickly on both sides.
- 10Transfer the seared beef to a clean sheet tray or plate and let it rest.
- 11Add one tablespoon of butter to the pan.
- 12Add the sliced onions to the pan and season with salt.
- 13Cook the onions until softened, using a wooden spoon to scrape up any pan drippings.
- 14After about 4 minutes of cooking, add more butter and all the mushrooms to the pan.
- 15Stir the mushrooms and onions together.
- 16Sprinkle with some fresh thyme.
- 17Make a small hole in the middle of the pan and add the minced garlic.
- 18Sauté the garlic for 30 seconds to about a minute until fragrant.
- 19Add white wine to the pan and cook until all the wine has evaporated and the pan is dry.
- 20Sprinkle all-purpose flour over the top and stir until everything is coated.
- 21Cook out the flour a little bit.
- 22Add beef broth to the pan, stirring to loosen any stuck bits and combine.
- 23Fold in sour cream, Dijon mustard, Worcestershire sauce, and a couple grinds of fresh black pepper.
- 24Cook the noodles until they are just al dente.
- 25Transfer the cooked noodles to a bowl.
- 26Add 2 tablespoons of butter, some parsley, and some chives to the noodles.
- 27While the sauce is on low heat, add the seared beef and any accumulated juices back into the pan.
- 28Stir to coat the beef, then turn off the heat and let it heat through.
- 29Spoon the beef stroganoff over the herb noodles.
- 30Finish with some chives.
Ingredients
- 1 whole yellow onion, sliced
- shiitake mushrooms
- button mushrooms, quartered
- 1 clove garlic, minced
- ribeye steak, trimmed and sliced into 2-inch long, 1/2-inch thick pieces
- salt
- pepper
- vegetable oil
- 1 tbsp butter
- fresh thyme
- white wine
- all-purpose flour
- beef broth
- sour cream
- Dijon mustard
- Worcestershire sauce
- 2 grinds fresh black pepper
- noodles, al dente
- 2 tbsp butter
- parsley
- 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.
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