Easy Creamy Beef (Print Version)
# Ingredients:
→ For the Meat
01 -
600g ribeye steak, pounded to about 0.75cm thick
02 -
2 tbsp cooking oil, split into two portions
03 -
Pepper and salt as needed
→ For the Creamy Sauce
04 -
1 big onion, cut into slices
05 -
300g of mushrooms, cut into chunky pieces
06 -
40g of butter
07 -
2 tbsp regular flour
08 -
500ml beef stock, low salt if possible
09 -
1 tbsp Dijon mustard
10 -
150ml of sour cream
→ Extras for Serving
11 -
250-300g of noodles or pasta of your choice
12 -
Optional: Sprinkle chopped chives on top
# Instructions:
01 -
Take the steak and pound it until it's about 0.75cm thick. Cut it into thin strips around 0.5cm wide. Sprinkle with salt and pepper to season.
02 -
In a hot skillet with half the oil, cook the steak strips in two rounds. Sear for half a minute on each side until browned but still a bit pink. Remove and set aside.
03 -
Turn the heat to medium-high. Put in butter, then add the onion and cook for about a minute. Toss in mushrooms and cook until golden, making sure to scrape up any bits stuck to the pan.
04 -
Sprinkle the flour onto the veggies and stir for a minute. Slowly mix in the beef stock until smooth. Add Dijon mustard and sour cream, then simmer for 3-5 minutes until it thickens.
05 -
Put the cooked beef and its juices back into the skillet. Let it simmer for a minute. Dish it out over noodles or pasta, and sprinkle with chives if you'd like.
# Notes:
01 -
Choose tender cuts like filet mignon or ribeye for softer meat.
02 -
Cook the beef in smaller portions to brown it better.
03 -
When adding sour cream, keep the heat low to avoid it splitting.