600 g / 1.2 lb boneless ribeye
2 tbsp vegetable oil , divided
1 large onion sliced
300 g / 10 oz mushrooms , sliced
40 g / 3 tbsp butter
2 tbsp flour
2 cups / 500 ml beef broth low sodium
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper to taste
Use rolling pin to flatten the steaks. Sprinkle with a pinch of salt and pepper. Slice into strips.
Heat 1 tbsp oil in a large skillet over high heat. Spread the strips in the pan with tongs . Sear for 30 seconds on each side. Quickly remove back onto the plate. Sear the beef in batches if needed.
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off. Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring Add the rest of the broth. Stir, then add sour cream and mustard. Stir until combined.
Simmer for 3-5 minutes, add more salt and pepper to taste.
Add beef back in. Simmer for 1 minute, then remove from stove immediately.
Serve over egg noodles.
Original recipe with pics and nutrition info you can find here: beefstroganoff Enjoy delicious and tasty beef!
I am a kamado quasi-neophyte (I've got a Monolith junior since last August), and after some experience with shorter cooks (chicken; ribs) I wanted to enroll into Brisket Academy. Unfortunately, it seems that I have failed the entry exam, as I couldn't explain to my butcher what I needed.
In the end, I was talked into buying something that definitvely does not look like brisket to me, and I don't know how to cook. It seems something I would braise or boil, but according to the butcher I can cut it into strips and make 'asado'. It is boneless (but has some hard cartilage).
Apart for the idea of slicing strips and grilling them (that's not what I wanted), what could I do with this chunk of meat? How would you call it in English?
Ok folks I'm up against the wall. Tomorrow is our family reunion I had planned to cook - smoke two tri-tips, my butcher let me down... so I guess it will be pork again this year and be up half the night. Anyone have suggestions for beef that is comparable to tri-tip in tast, tenderness and time? Any help would be greatly appreciated.