Beef Stroganoff
Ingredients
- 1 lb. Steak (ribeye, tenderloin, etc.)
- Crove All-Purpose Beef Rub
- 2 tbsp. Vegetable Oil
- 4 tbsp. Butter
- 1 Yellow Onion, sliced
- 10 oz. Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 tbsp. Worcestershire Sauce
- 3 tbsp. AP Flour
- 1.5 cups Beef Stock
- 2 sprigs Fresh Thyme
- 3/4 cup Sour Cream
- 10 oz. Wide Egg Noodles
- 2 stalks Green Onion, sliced
Directions
- Thinly slice your steak and season it with Crove All-Purpose Beef Rub.
- Heat vegetable oil over medium-high heat in a skillet and add steak.
- Sear the steak on both sides for 2-3 minutes.
- Remove steak from heat and set aside.
- In the same skillet, add butter, mushrooms, garlic, onion, a few sprinkles of Crove All-Purpose Beef Rub, and Worcestershire sauce. Cook over medium heat for 5-6 minutes.
- Then sprinkle flour over the vegetables in the skillet, stir and cook for about 60 seconds.
- Pour in beef stock and add the thyme. Bring to a simmer.
- Next, stir in the sour cream and add your steak. Simmer for about 3-5 minutes until the sauce thickens.
- Boil egg noodles according to package directions.
- Serve the sauce and steak over egg noodles. Top with green onions and enjoy!
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