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

Beef Stroganoff made with Red Onions

Serves 4

• 2 ribeye steaks
• 4 T. ghee
• 2 large onions, yellow or red (I used red in the photos)
  
• 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 half the onion until soft and the edges are dark brown.  Add the rest of the onions and saute until barely golden. Remove to a bowl.

Sauteed red onions

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 a vegetable - peas, broccoli, or roasted cabbage fettuccine noodles.