Steak Stroganoff

• Meat

  • 1 lb Rib eye, steak such as

• Produce

  • 2 tsp Dill, dried
  • 2 cloves Garlic
  • 8 oz Mushrooms
  • 1 Onion
  • 2 tsp Thyme

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tsp Fish sauce
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Flour
  • 2 tsp Paprika
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1 tbsp Butter
  • 1/3 cup Sour cream

Found on closetcooking.com

Description

Ingredients

• 1 tablespoon oil
• 1 tablespoon butter
• 1 pound steak (such as rib eye, strip, etc.)
• salt, pepper and paprika to taste
• 1 onion, diced or sliced
• 8 ounces mushrooms, quartered or sliced
• 2 cloves garlic, chopped
• 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
• 2 teaspoons paprika*
• 2 tablespoons flour (or rice flour)
• 1 cup beef broth
• 1 tablespoon dijon mustard
• 2 teaspoons worcestershire sauce
• 2 teaspoons fish sauce (or soy sauce or tamari)
• 2 teaspoons dried dill (optional)*
• 1/3 cup sour cream
• salt and pepper to taste

Directions

• Heat the oil and butter in a large pan over medium-high heat, add the steak and cook until lightly browned, about 2-4 minutes per side (or the desired level of doneness), before setting aside.
• Add the onion and mushroom and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
• Add the garlic and thyme, sprinkle on the flour and cook until fragrant, about a minute.
• Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
• Add the mustard, worcestershire sauce, fish sauce, and dill and simmer until the sauce thickens a bit, about 2-3 minutes, before removing from heat and mixing in the sour cream and seasoning with salt and pepper.
• Slice the steak and serve it on top of the sauce on a plate full of egg noodles!

Nutrition