• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Beef » Rib Eye Stroganoff

Rib Eye Stroganoff

September 2, 2018 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Rib eye stroganoff is a great way to end the summer or any season!

Rib eye stroganoff is a meal that makes a great impression! The sauce is awesome!

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!

Rib eye stroganoff is a meal that makes a great impression! The sauce is 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.

Rib eye stroganoff is a meal that makes a great impression! The sauce is awesome!

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.

The Recipe

 

Rib eye stroganoff is a meal that makes a great impression! The sauce is awesome!
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Rib Eye Stroganoff

This rib eye stroganoff is a special indulgence. If you don’t think a juicy rib eye steak can get any better than just as-is, try it in this beef stroganoff–it’s awesome!

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: American
Keyword: beef recipe, beef stroganoff, rib eye steak
Servings: 4
Calories: 646kcal
Author: Judith Hannemann

Ingredients

  • 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

Instructions

  • 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.

Notes

NOTES: Use a good-quality stock. I use Better Than Bouillon—about 1 tbs to the 1 1/2 cups water. Low-sodium stocks are preferred

Nutrition

Serving: 1g | Calories: 646kcal | Carbohydrates: 19g | Protein: 52g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 146mg | Sodium: 682mg | Potassium: 1262mg | Fiber: 2g | Sugar: 7g | Vitamin A: 345IU | Vitamin C: 12.5mg | Calcium: 74mg | Iron: 5.5mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

*Post contains affiliate links

Rib eye stroganoff is a meal that makes a great impression! The sauce is awesome!
Pin
Share
Tweet
Share

Filed Under: Beef, Comfort Foods, Skillet Dinners Tagged With: beef, mushrooms, stroganoff

You May Also Like

Crab rangoon stuffed mushrooms
Crab Rangoon Stuffed Mushrooms
Air fryer jalapeno popper stuffed muzhrooms
Air Fryer Jalapeño Popper Stuffed Mushrooms
Chicken in bacon mushroom cream sauce
Chicken In Bacon Mushroom Cream Sauce
Previous Post: « Deluxe Brownies
Next Post: Shrimp In Mushroom Cream Sauce »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Nancy says

    September 2, 2018 at 7:33 pm

    I cook all my steaks in a cast iron skillet – like they do in restaurants. SO good! This looks like a marvelous recipe …

    • Judith Hanneman says

      September 2, 2018 at 9:40 pm

      I discovered how good it is with this recipe!!!

  2. Tony says

    September 2, 2018 at 8:13 pm

    Not too sure about this one, why would you want to smoother a juicy Rib Eye in a sauce?

    • Judith Hanneman says

      September 2, 2018 at 9:41 pm

      Try it–it’s very good! You can always scrape off the sauce if you don’t care for it. The way you cook the steak makes it taste awesome either way you eat it.

  3. Pamela singleton says

    September 12, 2018 at 10:05 am

    Thank you so much for your helpful shearing post!

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Loaded Shepherd’s Pie

Air fryer pecan crusted chicken strips

Air Fryer Pecan Crusted Chicken Strips

Quinoa Stuffed Peppers

An easy and flavorful chicken recipe the whole family will love.

Sticky Chicken

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY