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Servings: 6
Calories: 515kcal
Ingredients
- 1 pound boneless rib eye steaks cut in 1 ½ inch cubes
- 2 tablespoons vegetable oil divided
- 3 tablespoons butter
- 3 shallots sliced
- 10 ounces mushrooms sliced
- 2 tablespoons flour
- 2 cups beef broth preferably salt reduced
- ⅔ cup sour cream
- Salt and pepper
- 10 ounces egg noodles cooked
- 1 teaspoon Italian spices blend
- Fresh herbs rosemary, parsley or thyme
Instructions
- Season the beef cubes with salt and pepper. Heat 1 tablespoon of oil in a large skillet over high heat. Add half the beef in a single layer and cook without stirring for 30 seconds. Flip and cook for another 30 seconds, then transfer to a plate, it’s okay if some pieces are pink. Repeat with the remaining beef, adding more oil if needed.1 pound boneless rib eye steaks, 2 tablespoons vegetable oil, Salt and pepper
- Lower the heat to medium-high and melt the butter in the same skillet. Add the sliced shallots and cook for about 1 minute, stirring occasionally. Add the mushrooms and sauté until golden and tender, about 4–5 minutes.3 tablespoons butter, 3 shallots, 10 ounces mushrooms
- Scrape up any browned bits from the skillet with a spatula. Sprinkle the flour over the mushrooms and shallots, stirring to coat evenly. Gradually pour in half the beef broth, stirring constantly to create a smooth sauce. Add the remaining broth and stir until fully combined.2 tablespoons flour, 2 cups beef broth
- Reduce the heat to medium-low and stir in the sour cream. Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it thickens to a creamy consistency. Season with Italian spices and adjust salt and pepper to taste.⅔ cup sour cream, 1 teaspoon Italian spices blend
- Return the seared beef and any juices to the skillet, stirring to coat in the sauce. Let it simmer for 1 minute to heat through, then remove from the heat. Serve over cooked egg noodles and garnish with fresh parsley or chives, if desired.10 ounces egg noodles, Fresh herbs
Notes
- Choose the Right Beef: Ribeye is fantastic for its tenderness and flavor, but if you’re on a budget, sirloin or chuck steak works well too. Just slice it thinly to keep it tender.
- Don’t Skip the Sear: When browning the beef, work in batches and avoid overcrowding the pan. This ensures each piece gets that golden, caramelized crust that adds incredible depth to the dish.
- Golden Rule for Mushrooms: Let your mushrooms cook undisturbed for a few minutes before stirring. This allows them to brown beautifully and develop that rich, earthy flavor.
- Use Those Browned Bits: After cooking the beef, scrape the browned bits from the skillet—they’re pure flavor gold and make the sauce taste restaurant-quality.
- Sour Cream Smoothness: Stir in sour cream at a lower temperature to prevent curdling. If the sauce looks slightly separated at first, don’t worry—it will come together as it heats gently.
- Egg Noodles Done Right: Cook your noodles just until al dente. They’ll hold their texture better under the creamy sauce and won’t turn mushy.
- Don’t Forget the Fresh Herbs: A sprinkle of fresh parsley, thyme, or even rosemary at the end adds a bright, fragrant touch that balances the richness of the dish.
- Leftovers Are Your Friend: The flavors deepen as the dish sits, so don’t hesitate to make extra—it’s even better the next day!
Nutrition
Calories: 515kcal | Carbohydrates: 41g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 404mg | Potassium: 592mg | Fiber: 3g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg
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