Shelly's Recipe

RIB EYE WITH STROGANOFF SAUCE

Category: Steaks - Beef

4 rib-eye steaks, seasoned with salt and black pepper (8 oz. each)
1 Tbsp. vegetable oil
3 cups small button mushrooms
2 cups sliced onions
1 Tbsp. minced garlic
1 Tbsp. tomato paste
3 Tbsp. all-purpose flour
1⁄2 cup dry sherry
1 1⁄2 cups low-sodium beef broth
1 Tbsp. Worcestershire sauce
1⁄4 cup sour cream
2 Tbsp. chopped fresh parsley

Saute steaks in oil over medium-high heat about 4 minutes per side for rare (or to desired doneness). Remove and keep warm.

Add mushrooms to pan and saute 3 minutes. Stir in onion and cook 3 minutes more. Stir in garlic and tomato paste and cook 1 minute. Sprinkle with flour; cook 1 minute.

Deglaze the pan with sherry, scraping up browned bits from bottom of pan. Add broth and Worcestershire; simmer until thickened, 3 minutes.

Off heat, stir in sour cream. Pour sauce over steaks, then garnish with parsley. Serve with Roasted Asparagus. Serves 4