Ingredients
Scale
- 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick
- 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thin-sliced
- 1 Tbsp Dijon mustard
- 150 ml / ⅔ cup full-fat sour cream
- 500 ml / 2 cups low-salt beef broth
- 2 Tbsp butter
- 1 Tbsp plain flour
- 2 Tbsp neutral oil, for searing
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
Instructions
- Pound rib-eye; slice into strips; season with salt and pepper.
- Heat 1 Tbsp oil high; sear half the beef 30 s per side; transfer to plate.
- Add remaining oil; repeat with rest of beef; set aside.
- Lower heat; melt butter; add onion 1 min, then mushrooms; cook 4 min until golden.
- Sprinkle flour; stir 1 min.
- Add ½ cup broth; scrape fond; when smooth add rest of broth and Dijon; simmer 5 min.
- Remove from heat; stir in sour cream until silky.
- Return beef and juices; heat 1 min on low.
- Ladle over buttered noodles; top with chives.
Notes
- Use rib-eye for the best tenderness.
- Do not overcrowd the pan when searing the beef.
- The sour cream must be added off the heat to prevent curdling.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg