Lunch / Dinner
Do you like beef stroganoff but don’t want to wait for a long simmer? Try this ready-in-minutes rib-eye steak stroganoff. Stroganoff is a popular dish, but beef cut into chunks and slowly simmered just doesn’t fit into a hectic schedule. Sautéing a rib-eye steak with a few key ingredients makes it weeknight quick and top-shelf good. And there’s a reason mushrooms are standard in stroganoff — they’re little sponges that absorb any flavor they come in contact with — but to get the most out of them, first sauté them to remove their water.
OFF HEAT, STIR IN:
If there’s a trick to stroganoff, it’s adding the sour cream. Always add it off heat because if the sauce is too hot, the proteins in the sour cream will curdle.
Sauté steaks in oil over medium-high heat about 4 minutes per side for rare (or to desired doneness); transfer to a plate and keep warm.
Add mushrooms to pan and sauté 3 minutes. Stir in onions and cook 3 minutes more. Stir in garlic and tomato paste and cook 1 minute. Sprinkle mushrooms with flour; cook 1 minute.
Deglaze pan with sherry, scraping up any brown bits. Add broth and Worcestershire; simmer until thickened, 3 minutes.
Off heat, stir in sour cream. Pour sauce over steaks, then top with parsley.
For the best browning, cook steaks in a heavy-bottomed sauté pan and don't move them much.
Cook tomato paste for a minute to deepen tomato flavor. Deglaze with sherry to further enhance flavor.
% Daily Value*
Total Fat 27g 41%
Saturated Fat 10g 50%
Cholesterol 110mg 36%
Sodium 194mg 8%
Carbs 15g 5%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.