Method

1.  Slice the beef ribeye horizontally to get a 1 cm thickness. Season the beef well with salt and pepper. Set the beef aside while preparing the other ingredients.
2. Cook the mushrooms with 2 tbsp water for about 5 minutes, or till most of the liquid has evaporated. Set aside.
3. Heat up a pan till it’s very hot. Add 3 tbsp cooking oil and sear the beef on both sides for 1 minute each. This quick sear will lock in the juices and enhance the flavour. Once done, set the beef aside to cool briefly before slicing it into 1 cm strips.
4. With the remaining oil in the pan, sauté the mushrooms and minced garlic till fragrant. Set aside. Adjust to medium-low heat, add in the sliced onions, thyme and butter. Gently cook the onions for about 10 minutes, till the onions are caramelised and reduced to about half in volume.
5. Add the sautéed mushrooms back to the pan and stir in 1 tbsp flour. Slowly pour in the beef stock and stir well to ensure that there are no visible lumps of flour in the sauce.
6. Add in the Dijon mustard and Worcestershire sauce. Simmer for a few minutes before pouring in the cooking cream.
7. Stir in the beef strips and cook for another minute.
8. Serve beef stroganoff with rice or noodles.

Recipe by Loh Wai Fong