Sort ingredients
dan78
QR Code
Listen
Pdf
Season a ribeye steak with olive oil and sea salt.
Cook the steak to medium-rare, let it rest, then slice thinly.
In a pan, sauté chopped onions and garlic until soft and golden.
Add sliced mushrooms and cook until golden brown.
Stir in the beef broth, chicken stock powder, mustard, Worcestershire sauce, thyme, adobo seasoning, tomato purée, onion powder, plain flour, cream, and sour cream. Mix until thickened, then set aside.
Pierce a large potato with a fork, microwave for 6 minutes wrapped in a kitchen towel, brush with olive oil and sea salt, wrap in foil, and air fry for 50 minutes at 180°c covered, then 10 minutes uncovered.
Slice the potato in a crisscross pattern and push it open. Mix in parsley butter inside the skin.
Top the potato with the sliced steak and stroganoff sauce.
Finely slice an onion and fry in olive oil until crispy. Drain on paper towels and sprinkle over the dish.
Add fresh parsley and serve hot.