There’s something irresistibly comforting about a well-cooked beef stroganoff. Rich, creamy, and packed with flavors, this classic dish is elevated when you choose ribeye as the main protein. Ribeye’s marbling ensures a tender bite in every mouthful that perfectly complements the creamy sauce that defines this dish. Whether you’re hosting a dinner party or simply treating yourself, this creamy beef stroganoff ribeye is sure to be a triumph.
Ingredients
- 1 kilogram of ribeye steak, sliced into strips
- 2 tablespoons of olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 250 grams of mushrooms, sliced
- 1 cup of beef broth
- 2 tablespoons of Worcestershire sauce
- 1 cup of sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Equipments
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
How to Make Creamy Beef Stroganoff Ribeye – Step By Step
Step 1: Prepare the Ribeye
Start by trimming any excess fat from the ribeye steak. Slice the ribeye into thin strips, approximately 1 cm thick. Season the meat with salt and pepper to enhance its natural flavors. The marbling in ribeye ensures optimal tenderness, making each bite melt in your mouth. Slice enough to ensure even cooking and set aside.
Step 2: Sear the Meat
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the ribeye strips in batches to avoid overcrowding. Sear the meat for about 2-3 minutes on each side until browned. Remove the meat from the skillet and set aside. This process locks in the juices of the ribeye, making it succulent and flavorful.
Step 3: Sauté Vegetables
In the same skillet, add the remaining olive oil. Sauté the sliced onions for about 3 minutes until they turn translucent. Add the minced garlic and cook for an additional minute until fragrant. Then, introduce the mushrooms, stirring until they become golden brown. This step creates a rich base, essential for the sauce’s depth of flavor.
Step 4: Combine Ingredients
Pour the beef broth into the skillet with the vegetables, scraping up any browned bits stuck to the pan—these add incredible flavor. Stir in the Worcestershire sauce, then return the ribeye strips to the skillet. Let this simmer for about 10 minutes, allowing the flavors to meld together beautifully.
Step 5: Make It Creamy
Remove the skillet from heat and gently stir in the sour cream, mixing until the sauce is smooth and creamy. Be sure the sour cream doesn’t curdle, which can occur if it boils. Adjust seasoning with salt and pepper as needed.
Step 6: Plate and Garnish
Once combined and heated through, serve the creamy beef stroganoff ribeye hot, with a sprinkle of freshly chopped parsley over top. The parsley adds a touch of freshness, balancing the rich flavors beautifully.
How to Serve Creamy Beef Stroganoff Ribeye
This dish pairs excellently with a variety of side options. Traditionally, it’s served over a bed of egg noodles, but you might also consider serving it with steamed rice or creamy mashed potatoes. For a low-carb option, zucchini noodles or cauliflower rice work wonderfully as well.
Recipe Success Tips & Suggestions
To ensure the best results with your creamy beef stroganoff ribeye, always remember to sear the meat in batches to avoid steaming the beef, which would make it less tender. Using fresh, organic ingredients can enhance the overall taste. Feel free to adjust the seasoning based on your preferences, and for an extra touch of richness, consider adding a splash of cream at the end.
Packed with Protein: High Protein Beef Stroganoff
For a high-protein variant of this recipe, you can add Greek yogurt in place of some of the sour cream, along with an extra portion of lean beef sautéed with some bian-bone broth to heighten the protein content significantly. This version will not only boost the protein tally but also add an enticing tanginess to the overall flavor profile.
Consider incorporating high-protein accompaniments like quinoa or a hearty protein shake on the side. This protein boost makes it an excellent choice for post-workout meals or for those looking to increase their daily protein intake while enjoying a flavorful and hearty dish.
Low Carb Sophistication: Creamy Beef Stroganoff Without the Carbs
If you’re opting for a low-carb version, you can replace traditional pasta with zucchini noodles or cauliflower rice. These alternatives offer a wonderful base while significantly reducing the carbohydrates in your meal.
This approach not only keeps the dish light and fresh but also infuses it with an added layer of nutrition from the vegetables. Pair this with a side of leafy greens to make a balanced, low-carb feast that feels indulgent yet healthy.
Storage Instructions
Leftovers of the creamy beef stroganoff ribeye can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat until the beef is hot to avoid curdling the sour cream. Unfortunately, this dish doesn’t freeze well due to the cream, so it’s best enjoyed fresh or within a few days.
FAQs
- Can I use a different cut of beef? Yes, while ribeye offers optimal flavor and tenderness, you can substitute with sirloin or filet mignon.
- Is there an alternative to sour cream? You can use Greek yogurt or crème fraîche for a similar creamy texture with a different flavor profile.
- How do I prevent the sauce from curdling? Ensure the sauce doesn’t boil after adding the sour cream by removing from heat first.
- Can I add vegetables? Feel free to add bell peppers or spinach for a nutrient boost and extra color diversity.
Share Your Stroganoff Stories!
This creamy beef stroganoff ribeye is not just a meal, but an experience. Share your variations or serve as a delightful meal at your next gathering. We’d love to hear your feedback, so please feel free to comment or share this recipe with your friends.
Creamy Beef Stroganoff Ribeye
Ingredients
Main Ingredients
- ribeye steak
- olive oil
- large onion
- garlic
- mushrooms
- beef broth
- Worcestershire sauce
- sour cream
- salt and pepper
- fresh parsley
Instructions
Steps
- Trim any excess fat from the ribeye steak and slice it into thin strips. Season the slices with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the ribeye strips in batches, then remove them to a plate.
- Sauté onions in the same skillet in remaining olive oil until translucent. Add garlic and mushrooms, stirring until golden.
- Pour beef broth into the skillet, and stir in Worcestershire sauce. Return ribeye to the skillet, simmering for 10 minutes.
- Remove from heat. Stir in sour cream smoothly and adjust seasoning as desired.
- Serve hot, garnished with fresh parsley.