Beef Stroganoff

Welcome to Good Ranchers' recipe blog, where we bring you the ultimate Beef Stroganoff made with our premium steak. This hearty and comforting dish features tender slices of Ribeye or NY Strip steak, savory mushrooms, and a creamy sauce, all served over egg noodles. Perfect for turning a single steak into a meal for the entire family, this recipe is easy to follow and packed with flavor.

 

Ingredients:

6 tbsp Butter

8 oz Mushrooms, sliced

1 Yellow Onion, thin sliced

1 Good Ranchers’ Steak (Ribeye or NY Strip)

½ tsp Salt

½ tsp Pepper

¼ cup Flour

3 cups Beef Broth

1 tbsp Worcestershire Sauce

¼ cup Sour Cream

Pasta (I suggest Egg Noodles)

 

Directions:

Cook the pasta 1 minute short of directions.

 

Heat a cast iron skillet on high heat.  Add 2 tbsp butter to the pan and then cook the mushrooms and onions for about 5 minutes before removing them and setting them aside.  Add another 2 tbsp butter to the skillet, make sure the skillet is on high heat, and cook the steak for 3 minutes on either side.  Set the steak aside to rest.  Turn the skillet to medium high, add the last 2 tbsp of butter and the flour.  Whisk together until it turns a golden-brown color. Add the beef broth, Worcestershire sauce, and keep stirring until it thickens.  Add the sour cream and mix to combine.  Add the onions, mushrooms, and pasta into the sauce and cook for another 5 minutes.  Thinly slice the steak, place on top of the stroganoff, and enjoy every bite!