Ribeye Stroganoff with Beer Sauce

Stroganov is a Russian dish of meat (typically beef) in a sour cream and mustard sauce. Here known as Stroganoff, it's now one of those Americanized dishes born  from our multi-cultured population.
My mom used to make stroganoff with ground beef, cream of mushroom soup, and egg noodles; so I have no idea how authentic this actually is (do Russians eat this?), these days. But its delicious!

This is my updated version, from scratch, with beer. I've seen lots of folk use wine in this, which is nice too. But I got beer in my 'fridge, and I think beer and steak are a great combo.

My Lovely Mise en Place.

Slice Steak.
Slice thinly, about 1/8" or so.

It's much easier to cut when the steak is cold. This one is mostly frozen, though right from the 'fridge works too, as cold meat is firmer than room-temperature meat. 
You still have to thaw it completely before cooking. 

Season with salt and sprinkle on about 1 tablespoon of the flour. Toss to coat.

Cook Rice.
I had about 1 1/4 cups of this lovely wild rice left over from Pork Chops I made earlier in the week. You can certainly feel free to use egg noodles or white rice or what-have-you.
Since I'm using leftovers, its a weird amount, so I just filled a small cup with the rice, and used that cup to measure the water into the rice cooker. Much easier than trying to do the math in your head.
The ratio of wild rice to water is 1:2 (so 1 small cup of rice, 2 small cups of water).
I also seasoned the rice with my favorite Goya all purpose seasoning (about two teaspoons ish).

Chop Garlic and Onions.
There are lots of fancy ways to cut that probably look nicer, but this is how I like to do it when nobody's looking. Slice long ways into strips, then turn the whole thing about 1/4 turn (so the strips face parallel to you), and chop end-to-end into little pieces.
Slice Mushrooms
Use whatever mushrooms you like for these. Baby Bellas and Cirimini are good choices. These are Button Mushrooms. Slice into little lovely mushroom pieces.
Saute. 
Add about 1 tablespoon of oil and saute meat and veggies in pan until meat is browned and onions are translucent. Remove mixture and put aside. Wipe out pan for the sauce, reduce heat to medium. 


Make the Sauce
Drop in 1-2 tablespoons of butter into pan. Let it sizzle and mostly melt, add in 2 tablespoons (or remaining) flour. Whisk constantly until flour dissolves into butter. 
Pour in about 1/4 bottle of beer. (Depending on the darkness of your beer, you can use more or less. Taste as you go. And Drink Up. Don't let that other 3/4 of the beer go to waste!)
Whisk to combine. Sauce should have a nice nutty brown colour at this point.
Whisk in sour cream until combined. Sauce should become beige. Add in spices and a touch of olive oil.

Stir meat and veggies into the sauce and serve over rice.

Tips: 

Save yourself some time/effort and throw halved or quartered frozen meatballs into the sauce, instead of using the steak.

Ribeye Stroganoff with Beer Sauce

YIELD: 4 servingsPREP TIME: 15 minutesCOOK TIME: 25 minutes
TOTAL TIME: 40 minutes -ish

INGREDIENTS:

1-1/2 pounds of thinly sliced Steak {skirt, flank or ribeye to name a few}

4 tablespoons All Purpose Flour, divided

1/2 teaspoon Salt

1 tablespoon Olive Oil

1 cup sliced Mushrooms

1/4 cup finely diced Yellow Onion

1 teaspoon chopped Fresh Garlic {about 2 small cloves}

2 tablespoons Butter

1/4 bottle of Beer

2 cups of chicken broth

1 teaspoon Dijon Mustard

3/4 cup Sour Cream

Salt and Black Pepper, to taste

1 1/2 cups Wild Rice 

Chopped Fresh Parsley, for garnish

DIRECTIONS:

Slice up the frozen steak into thin strips. Toss it in a bowl with 1/2 a teaspoon of salt and 1 heaping tablespoon of all purpose flour. Set it off to the side so it comes up to room temperature.

Heat a skillet over medium-high heat with 1 tablespoon of olive oil. Once hot add in the steak strips and let them cook undisturbed for 5 minutes so a brown crust forms.

After the time is up stir the steak strips and add in the sliced mushrooms, diced onions and chopped garlic. Stir and cook until the mushrooms and onions are soft. About 4 minutes.

Remove the beef and onion mixture to a clean bowl and set it off to the side.

Reduce the heat under the pan to medium and give it a chance to cool down before adding two tablespoons of butter. Once melted add in the 3 tablespoons of all purpose flour. Whisk until smooth and flour dissolves into butter, making a roux, for 2 minutes.

Pour in the beer and whisk in sour cream and mustard. Cook a few minutes until thickened. Add in the beef and mushroom mixture, season with salt and pepper, Goya seasoning and parsley. 

Heat through and serve over cooked rice.