Saturday, July 20, 2019

RECIPE: Beef Ribeye and Onion Stroganoff

This recipe is from the cookbook, A Taste of Russia, by Darra Goldstein.  The original recipe calls for beef tenderloin but since that's rarely available in our farm store I've been using ribeye.  I've also eliminated the flour and replaced the beef bouillon with demiglace.  For vegetarians, I make this with mushrooms instead of beef .  I will also often add mushrooms to the beef version, although it's not authentic.

Beef Ribeye and Onion Stroganoff
Serves 4

  • 2 ribeye steaks
  • 4 T. ghee
  • 1 large yellow onion
  • 2 t. mustard (dry or Dijon)
  • 1/2 c. veal or chicken demiglace
  • 1/2 c. sour cream

Remove the bones from the steaks and slice the meat AGAINST THE GRAIN into pieces 2" long by 1/8"  thick.  The slices need to be thin or they'll be tough.

Peel and halve the onion, slice 1/4" thick, and halve the slices.

In a large saute pan, melt 2 T. ghee over med-high and saute the onion until soft and barely golden. Remove to a bowl.

Melt the remaining 2 T ghee.  

Add the meat and saute on high for just a few minutes until it's med-rare.  Reduce heat to low and return the onions to the pan.

Stir the mustard into the sour cream.  Add the demiglace, and then add the mixture to the pan with the meat.

Raise the heat to medium and heat through but do not boil.

The recipe directs you to serve this with french fries but we normally serve it with fettucini noodles.


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