Ingredients
Scale
- 600 g rib-eye steak
- 300 g cremini mushrooms
- 1 medium onion
- 1 Tbsp Dijon mustard
- 150 ml full-fat sour cream
- 500 ml low-salt beef broth
- 2 Tbsp butter
- 1 Tbsp plain flour
- Egg noodles or tagliatelle for serving
Instructions
- Pound rib-eye steak to tenderize and slice into strips. Season with salt and pepper.
- Heat oil in a large skillet over high heat; sear half the beef for about 30 seconds on each side until browned. Transfer to a plate.
- Repeat with remaining beef strips.
- Lower heat to medium; melt butter, sauté sliced onion for one minute, then add mushrooms and cook until golden brown.
- Sprinkle flour over vegetables and stir to create a roux.
- Deglaze with half a cup of beef broth, scraping up browned bits; add remaining broth and Dijon mustard, simmering gently for five minutes.
- Stir in sour cream until smooth; return beef and juices to sauce, warming on low heat.
- Serve over buttered egg noodles or tagliatelle with chopped chives as garnish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Searing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg