This is a quick recipe to make and is always a crowd pleaser. The amounts are enough for four people, so adjust for the number of people you have. I usually make it to serve over egg noodles, but you could also serve it over any pasta, rice, or potatoes. I modified this recipe from the recipetineats.com version.
Ingredients
- 1 1/4 lbs boneless ribeye
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 10 oz mushrooms, sliced
- 3 tbsp butter
- 1 tsp tarragon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp corn starch
- 2 cups beef broth
- 1 lb egg noodles
- 1 tbsp Dijon mustard
- 2/3 cup sour cream
Directions
- Use a mallet or your fist to flatten the ribeye steak to about 1/3″ thick. Use a sharpened knife to cut the steak into 1/4″ strips, discarding excess fat.
- Start the water for the pasta
- You’re going to seer the outside of the ribeye strips, so heat 1 tbsp of oil in a large skillet over high heat. You may need to work in batches depending on the size of your skillet. Scatter the ribeye strips in the pan and use tongs to quickly spread them out. After seering for 30 seconds, use the tongs to turn the ribeye strips to seer the opposite side. Remove from the pan and set aside. I usually work from right to left across my heated skillet for putting the strips in, flipping them, and removing them. Don’t worry about pink parts or that the center is un-cooked.
- Seer all batches of ribeye this way adding additional oil as needed before starting the next batch.
- Turn down the heat to medium-high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms, tarragon, salt and pepper.
- While onions and mushrooms cook, use a knife to cut the ribeye strips into bite-sized pieces. You have until step 13 to complete this work.
- Cook mushrooms until golden, scraping up any remaining bits of ribeye still in the pan.
- Add corn starch and cook for 1 minute.
- Add half the broth while stiring. Once incorporated, add the remaining broth.
- Now is a good time to put the egg noodles in the water.
- Add the sour cream and mustard. Stir until incorporated.
- Bring to a simmer, then reduce heat to medium low. The sauce will thicken to the consistency of cream in 3 to 5 minutes. Adjust salt and pepper to taste.
- Add the ribeye back in (including juices from the plate). Simmer for 1 minute, then remove from stove.
- Serve over egg noodles.