Truffle Salt Stroganoff

Updated: Aug 27

A bowl of stroganoff with noodles next to a beer, which is next to a cast-iron skillet full of stroganoff, and in the middle of the image is a canister of truffle salt all on a white table — Truffle Salt Stroganoff

SAUCE ON

Ribeye Steak • Egg Noodles • Polenta

Ingredients

1 lb ribeye or top sirloin steak

1/2 stick of butter

1/2 yellow onion

8 oz baby portabella mushrooms

2 garlic cloves

1/3 cup sour cream

1 tbsp dijon mustard

1/3 cup heavy cream

2 tbsp flour

3/4 cup beef broth

1 tbsp worcestershire

1 tsp dried thyme

1 tsp black pepper

1 tsp truffle salt

chives for topping

Preparation

1.

Chop up onion, garlic, and mushrooms. Set aside.

Chopped onions and garlic on a wood, cutting board all on a white table — Chopped Onions and Garlic for Stroganoff

Sliced mushrooms on a wood cutting board all on a white table — Sliced Baby Portobello Mushrooms for Stroganoff

2.

Cube steak. Set cast iron pan to medium high heat and add oil. Add cubed steak and sear for 5 minutes.

Cubed steak on a wood cutting board all on a white table — Cubed Steak for Truffle Salt Stroganoff

Cubed steak being seared in a black cast iron skillet on a stove top — Searing Steak for Truffle Salt Stroganoff

3.

Remove steak. Leave in bits of steak and juices in pan. Add butter and melt. Add onion and garlic. Cook for 5 minutes until translucent. Add in mushrooms and dried thyme and cook for a couple minutes.

Remaining beef bits and butter In a cast iron pan on a stovetop — Steak Removed and Buttter Added to Start Stroganoff

Onions, Garlic, Mushrooms and Thyme Added to Skillet for Truffle Salt Stroganoff all on a stove top — Onions, Garlic, Mushrooms and Thyme Added to Skillet for Truffle Salt Stroganoff

4.

Add flour to create a roux. Cook for 5 minutes until fully mixed in and there are no lumps. Slowly add beef broth and stir until desired consistency is reached. Add in heavy cream and stir. Bring to a simmer.

Flour Added as Base for Truffle Salt Stroganoff in a black cast iron skillet on a stovetop — Flour Added as Base for Truffle Salt Stroganoff

Beef Broth Added to Roux In a black cast iron skillet on a stove top — Beef Broth Added to Roux

Heavy Cream Added to Truffle Salt Stroganoff in a black cast iron skillet on a a stove top — Heavy Cream Added to Truffle Salt Stroganoff

5.

To a bowl of sour cream, spoon in a couple scoops of hot gravy mixture into bowl of sour cream to temper the sour cream. Add tempered sour cream to pan. Add dijon mustard and stir.