A classic and creamy beef stroganoff recipe featuring tender ribeye, mushrooms, and a rich sour cream sauce, perfect for a comforting meal.
Ingredients extracted via AI
1 PL unsalted butter1 PL oilonion200 g button mushrooms400 g ribeye steak0.25 ČL salt0.25 ČL black pepper240 ml heavy cream180 ml sour creamparsleypaprika
Procedure generated via AI
Heat a tablespoon of unsalted butter and a tablespoon of oil in a pan over medium-high heat until the butter starts to foam.
Add coarsely chopped onion and cook, stirring frequently, for 5 minutes until softened.
Add 200 grams of coarsely chopped button mushrooms and cook for another 3 to 4 minutes, stirring often, until they begin to brown slightly.
Transfer the contents of the pan to a bowl. Return the pan to the stove and increase the heat to high.
Slice 400 grams of ribeye steak into 1-centimeter thick pieces. Drizzle with a tablespoon of oil, then season with salt and pepper.
Place the steak slices in a single layer in the hot pan and cook for about 1 minute until a crust forms around the edges. Flip and cook for an additional 30 seconds. Avoid moving the steak too much while cooking.
Return the onions and mushrooms to the pan. Reduce heat to medium, add 1/4 teaspoon salt and pepper, and stir everything together.
Pour in 240 ml of heavy cream followed by 180 ml of sour cream. Stir and gently heat the mixture until it’s hot and bubbles start to form around the edge of the pan, but do not boil.
Turn off the heat and before serving, sprinkle with chopped parsley and paprika.