Garlicky Balsamic Beef Stroganoff
1/4 cup Gil’s Double Garlic Extra Virgin Olive Oil, divided
1 1/2 lbs. ribeye or flank steak, sliced
2 teaspoons Big Sur Cowboy Rub, plus extra for garnish
1 lb baby bella or button mushrooms, sliced
4 garlic cloves, peeled and minced
1/2 cup yellow onion, peeled and diced
3 tablespoons all purpose flour
1/4 cup white wine
1/4 cup Gil’s Garlic Balsamic Vinegar
2 teaspoons Gil’s Roasted Garlic Champagne Mustard
2 cups beef broth
2 tablespoons Worcestershire sauce
1/2 cup sour cream
4-6 cup egg noodles, cooked
2 tablespoons fresh parsley, chopped
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the oil is heating, pat steak dry with paper towels and generously season with cowboy rub. Once the oil is hot, working in batches if necessary, sear the steak until deeply golden, about 1 minute per side. Remove from the skillet and set the steak aside on a clean plate.
Add the remaining 2 tablespoons of oil to the skillet and return to medium-high heat. Once hot, add the mushrooms in a single layer (working in batches if necessary here as well), and cook until golden brown and tender. Remove from the skillet and set aside on the plate with the steak.
Add the garlic and onions to the skillet and sauté until fragrant, about 1 minute. Add flour and stir to coat and combine with the veggies, creating a roux. Deglaze the pan with wine and balsamic and stir to combine with the roux, creating a thick paste. Add the mustard, broth and Worcestershire sauce and whisk to combine. Bring to a simmer and, once simmering, reduce heat to medium-low. Cook for 10-15 minutes or until the sauce has thickened. Add the sour cream, whisk to combine, and season to taste with salt and pepper. Return the meatballs and mushrooms to the skillet, coating everything in the sauce, and continue to cook until the meatballs are reheated, about 5 minutes more. Serve the mixture over cooked egg noodles and garnish with parsley and reserved cowboy rub before serving.