Rib eye stroganoff is a great way to end the summer or any season!
Splurge A Bit–You’re Worth It
Rib eye steaks have been on sale a few time over the past couple of months–at least in my area. However, sale or not, for most of us, they’re an indulgence.
But I think that each one of us is worth a splurge every once in a while. The best excuse is for an event, such as a birthday or anniversary. Why not just because? We’re all worth it, right?
This rib eye stroganoff is one of those special indulgences. If you don’t think a juicy rib eye can get any better than just as-is, try it with this stroganoff sauce–it’s awesome!
Steak In A Skillet?
You betcha! And it’s great!
This is the first time I ever cooked a steak in a hot skillet. I admit I was dubious at first. My friend Lori was raving about how she learned how to do this and would never cook it any other way now. I’d also heard top chefs say this is the only decent way to cook a great steak and do it justice.
For this recipe, not only does searing the steak in a heavy skillet produce wonderful tasting meat, but it’s necessary for the delicious gravy. The reason is all that lovely fond (burny bits from the steak) goes into the gravy when you deglaze the pan.
You must have a good heavy skillet to do this right. No flimsy aluminum or non-stick will work for this–to get it right, that is. You simply won’t get even heat and non-stick pans won’t give you the fond/burny bits. I use the old reliable–a cast iron pan. That works the best and I suggest you use one too.
Fresh Is Best
I always try to use fresh mushrooms because they just taste much better than anything that’s canned.
In this recipe, button (small) mushrooms work the best and you can eliminate any cutting. Plus they look so good when they’re intact. I used regular white button mushrooms here, but button baby bellas would add a lot to the flavor.
Rib Eye Stroganoff
- 32 oz. rib eye steaks 4 steaks, about 8 oz each
- 1 tbs vegetable oil
- 3 cups button mushrooms fresh is preferred
- 2 cups sliced onion
- 1 tbs minced garlic
- 1 tbs tomato paste
- 3 tbs flour
- 1/2 cup dry sherry OR cooking sherry
- 1 1/2 cups beef stock see NOTES
- 1 tbs Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup sour cream
- 2 tbs chopped fresh parsley
- Heat a very large heavy skillet over medium-high heat. Add the oil and swirl it around to coat the pan.
- Saute the steaks about 4 minutes each side (this is for rare—cook longer if more doneness is dersired). Remove from pan and keep the steaks warm.
- Place the mushrooms in the same pan and sear for about 3 minutes or until they start to caramelize. Add the onion and saute for 3 minutes. Then stir in the garlic and tomato paste and cook for 1 minute. Sprinkle with flour and cook for 1 minute.
- Deglaze the pan with the sherry, scraping up all the browned bits (fond) at the bottom of the pan. Add the stock, salt, pepper and Worcestershire sauce and simmer until thickened; about 3 minutes.
- Remove the pan from the heat and stir in the sour cream. Add more salt and/or pepper to taste. Garnish with the parsley.
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