Ingredients
Instructions
- Cut ribeye into bite sized pieces. Try to butcher off the fat but keep these to render in the pan.
- Boil a pot of water. Cook egg noodles for 6-8 minutes and drain in a colander.
- On medium high heat add olive oil and butter to the pan. Sear ribeye pieces as best as possible. Add salt and pepper to pan over steak pieces.
- Add mirepoix to the pan and cook for a few more minutes
- Deglaze the pan with beef broth. Add spices. Bring to a boil and allow to simmer.
- Put small pieces of cream cheese into boiling broth. Stir until the cream cheese is fully melted in.
- Allow to simmer and reduce for 10-15 minutes, stirring occasionally to avoid the sauce breaking.
- Add egg noodles and toss them in the sauce and steak until well coated. Allow to reduce a few minutes more to keep the noodles well coated.
- Remove from heat. Serve.
Chef's Notes
When this recipe's chef was one of his lowest points in life and beginning to recover, his mother would sometimes make stroganoff to lift his spirits. This dish was inspired by not only for the love of food but family as well.