vSteak Stroganoff with Roasted Asparagus

By Shaylie

Ingredients

• beef rib-eye steaks (8 oz. each) Add; Stir in:
• 1 T. Vegetable Oil;
• 3 cups small button mushrooms
• 2 cups onions, sliced
• 1 T. garlic, minced
• 1 T. tomato paste
• Sprinkle with; Deglaze and Add:
• 3 T. all-purpose flour
• 1/2 cup dry sherry 142 cups beef broth
• 1 T. Worcestershire sauce
• Off Heat Stir in; Garnish with:
• 1/2 cup sour cream
• 2 T. chopped fresh parsley

Details

Adapted from cuisineathome.com

Preparation

Step 1

Season steaks with salt and pepper. Saute in oil over medium-high heat about 4 minutes on each side for rare (or to desired doneness). Remove and keep warm. Add mushrooms to pan and saute 3 minutes. Stir in onions and cook 3 minutes more. Stir in garlic and tomato paste and cook 1 minute.
Sprinkle with flour and cook 1 minute. Deglaze with sherry, scraping up browned bits from the pan. Add broth and Worcestershire, and simmer until thickened, 2-3 minutes.
Off heat stir in sour cream. Pour sauce over steaks, then garnish with parsley. Serve with Roasted Asparagus

35 Minutes