Beef Stroganoff Ramen

Method10 steps · about 35 min

1. 1

   Step 1: Slice all 350 g ribeye into thin strips across the grain, trimming away excess heavy fat.

   Uses 350 g ribeye, sliced into thin strips

2. 2

   Step 2: Heat all 2 tbsp olive oil in a large pan over high heat. Sear the sliced beef on both sides until well browned, then lift it out and keep it ready. Leave the searing oil and beef juices in the pan for the sauce; the beef finishes cooking after it returns to the sauce.

   Uses 2 tbsp olive oil · All sliced ribeye strips

3. 3

   Step 3: In the same pan with its retained searing oil and juices, melt the 2 tbsp butter over medium heat. Add the minced ½ onion and all 4 grated garlic cloves. Cook for about 4 minutes, stirring, until golden.

   Soften onion and garlic · 4 minUses Retained olive oil and searing juices in the same pan · 2 tbsp butter · Minced ½ onion · 4 grated garlic cloves

4. 4

   Step 4: Clean and slice the 200 g mushrooms if needed, then add them to the golden onion-and-garlic pan. Season with salt and black pepper to taste. Cook for about 6 minutes, stirring, until the mushrooms are golden and tender.

   Cook mushrooms · 6 minUses All golden onion, garlic, butter and retained pan juices · 200 g mushrooms, cleaned and sliced · Salt to taste; amount unspecified · Black pepper to taste; amount unspecified

5. 5

   Step 5: Sprinkle the 1 tbsp flour over the cooked mushrooms and aromatics and stir for 1 minute. Then gradually pour in all 1 cup beef stock, stirring until the sauce is smooth and thickened.

   Cook flour before adding stock · 1 minUses All cooked mushrooms, aromatics and pan fats · 1 tbsp flour · 1 cup beef stock

6. 6

   Step 6: Stir the 1 tbsp Dijon mustard, ½ tbsp smoked paprika and 2 tbsp Worcestershire sauce into the thickened mushroom sauce. Bring it just to the boil, then proceed to adding the cream off the heat.

   Uses All thickened mushroom-stock sauce · 1 tbsp Dijon mustard · ½ tbsp smoked paprika · 2 tbsp Worcestershire sauce

7. 7

   Step 7: Take the pan off the heat. Fold all ½ cup sour cream into the seasoned mushroom sauce until smooth and glossy. Return to low heat only as needed; avoid a hard boil so the sour cream does not curdle.

   Uses All mushroom sauce with mustard, paprika and Worcestershire · ½ cup sour cream

8. 8

   Step 8: Return all the earlier seared beef to the creamy mushroom sauce. Gently simmer for about 1 minute, without hard boiling, until the thin beef is cooked through and hot. Keep the sauce warm while preparing the noodles.

   Finish beef in creamy sauce · 1 minUses All earlier seared ribeye strips · All creamy mushroom sauce

9. 9

   Step 9: Prepare the noodles from both ramen packages using water and the actual packet directions; discard any seasoning packets, since this dish uses the prepared stroganoff sauce. Drain. If following the source cold-rinse tip, rinse briefly under cold water and drain thoroughly, then plate promptly with the hot sauce. No universal noodle cooking time is supplied.

   Uses Noodles from 2 ramen packages; package mass unspecified · Water for noodle preparation and optional brief rinse; amount unspecified

10. 10

    Step 10: Divide the prepared drained ramen between 2 plates or bowls. Spoon over all the warm beef-and-mushroom stroganoff sauce and garnish with chopped chives and grated Parmesan as desired; garnish quantities are unspecified.

    Uses All drained ramen noodles · All cooked beef and creamy stroganoff sauce · Chopped chives; amount unspecified · Grated Parmesan; amount unspecified