One bite of this creamy, hearty beef stroganoff will have your taste buds happy. The tender egg noodles create a perfect base for the smooth mushroom and tender beef sauce. If you want an easy meal for a night in, consider giving this one a go.
Ingredients
1 Braveheart Boneless Ribeye Steak
1 package egg noodles
Olive oil
1 onion, diced
2 cups mushrooms, sliced
3 tbsp butter
2 tbsp flour
2 cups beef stock
2 tbsp worcestershire sauce
1 tbsp dijon mustard
⅔ cup mayonnaise
2 cups carrots, diced
3 cloves garlic, minced
2 tbsp tomato paste
Directions
Tenderize ribeye and thinly slice. Season with salt and pepper and set aside.
Heat a cast iron skillet to medium high heat and add oil.
Once oil is hot, arrange ribeye pieces in the pan and cook until all sides are seared and brown. Remove from pan.
Add butter to the pan and add onion, carrot, garlic, and mushrooms.
Cook until vegetables begin to soften and onions are translucent then add salt and pepper.
Mix well and stir in dijon mustard and tomato paste. Let cook for 1 minute.
Add flour to the vegetable mixture and mix.
Next, add worcestershire sauce, beef stock, and steak. Let simmer for 30 minutes and add mayonnaise.
Mix until consistency is smooth and there are no clumps.
Cook egg noodles according to package and drain. Serve with sauce and enjoy!
Looking for more recipe inspiration? Try Braveheart Philly Cheese Steak Egg Rolls.