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Steak with Stroganoff Sauce
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Steak with Stroganoff Sauce

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 - 4
Author Pam - For the Love of Cooking / Original by Cuisine Tonight Magazine

Equipment

  • Large cast iron skillet or Large Skillet

Ingredients

  • 1 tbsp olive oil
  • 3 thin-cut ribeye steaks (or whatever steak you desire
  • Sea salt and freshly cracked pepper, to taste
  • 2 tbsp butter
  • 8 oz button mushrooms, sliced
  • ½ yellow onion, sliced
  • 3 cloves of garlic, minced
  • 2 tsp tomato paste
  • 2 tbsp flour
  • 1½ cups beef broth
  • 1 tsp Worcestershire sauce
  • 2 tbps sour cream
  • 1 tbsp fresh parsley, chopped

Instructions

  • Season steaks with sea salt and freshly cracked pepper, to taste. Heat the olive oil in a large cast iron skillet (or large skillet) over medium-high heat.
  • Add the steaks and cook for about 3-4 minutes per side, or to your desired degree of doneness. Remove from heat and place on a serving tray with a loose tin foil tent covering them.
  • Add the butter to the same cast iron skillet then add the mushrooms and onions to the skillet and sauté for 6 minutes, stirring occasionally.
  • Add the garlic and tomato paste then cook for 1 minute. Sprinkle with flour; cook 1-minute stirring often.
  • Deglaze the pan with the beef broth, making sure to scrape up the browned bits from the bottom of the skillet.
  • Add Worcestershire sauce and parsley; simmer until thickened, about 3 minutes.
  • Remove the pan from the heat and add the sour cream (don't add over the heat or it will curdle). Pour sauce over the steaks and serve immediately. Enjoy.