Categories: Meals
Ingredients
- 1/4 oz. Parsley
- 6 oz. Cremini Mushrooms
- 1 Shallot
- 10 oz. Sliced Ribeye Steak
- 5 oz. Egg Noodles
- 1 oz. Neufchâtel
- 2 Tbsp. Cornstarch
- 2 tsp. Beef Demi-Glace
- 3 fl. oz. Red Cooking Wine
- 1 oz. Sour Cream
Directions
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Bring a large pot of lightly salted water to a boil.
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Cut mushrooms into ¼" slices. Coarsely chop parsley, leaves and stems. Peel and mince shallot. Pat ribeye steak strips dry, and season with ½ tsp. salt and ¼ tsp. pepper.
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Once water is boiling, add noodles and cook until al dente, 6-8 minutes. Reserve 1 cup pasta water and drain noodles in a colander. Wipe pot clean and reserve. While noodles cook, sear meat.
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Thoroughly combine reserved pasta water, Neufchâtel, cornstarch, and beef demi-glace. Return pot used to cook noodles to medium-high heat. Add 2 tsp. olive oil and ribeye steak strips in a single layer to hot pot. Cook undisturbed, 1 minute. Transfer steak strips to a plate. Steak strips will finish cooking in a later step. Add 2 tsp. olive oil, half the parsley (reserve remaining for garnish), shallot, and mushrooms to hot pot and cook until tender, 2-4 minutes. Add red cooking wine and cook until mostly evaporated, 30-60 seconds.
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Season vegetables in pot with ½ tsp. salt and a pinch of pepper. Add cornstarch mixture to pot and use a spoon to scrape bottom of the pan, bringing up cooked bits. Stir, and bring to a boil. Then stir occasionally until thickened to consistency of a light gravy, 1-2 minutes. Return ribeye steak strips and any accumulated juices to pot and stir occasionally until steak strips are browned, 3-5 minutes.
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Remove pot from burner and stir in sour cream until fully incorporated.
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Stir noodles into meat and sauce. Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appétit!