Ingredients:
– 1 lb (450g) beef sirloin or tenderloin, thinly sliced
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 8 oz (225g) button mushrooms, sliced
– 2 tablespoons all-purpose flour
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 tablespoon Dijon mustard
– 1 cup sour cream
– Fresh parsley, chopped, for garnish
– Cooked egg noodles or rice, for serving
Instructions:
1. Season and Sear the Beef: Season the thinly sliced beef with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef slices and cook until browned on all sides, about 2-3 minutes per side. Remove from skillet and set aside.
2. Sauté Onions and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Sauté the finely chopped onion and minced garlic until softened and fragrant, about 2-3 minutes.
3. Cook the Mushrooms: Add the sliced mushrooms and cook until they release their juices and turn golden brown, about 5-6 minutes.
4. Make the Sauce: Sprinkle the flour over the mushroom mixture and stir continuously for 1-2 minutes to eliminate the raw flour taste. Gradually add the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly. Simmer until the sauce thickens, about 3-4 minutes.
5. Incorporate Sour Cream: Lower the heat and stir in the sour cream until the sauce is smooth and creamy.
6. Combine and Heat: Return the cooked beef to the skillet and mix well to coat the meat in the sauce. Cook for an additional 2-3 minutes until heated through.
7. Serve: Taste and adjust seasoning if necessary. Serve the Beef Stroganoff over cooked egg noodles or rice, garnished with chopped fresh parsley.
BeefStroganoff, GordonRamsay, EasyRecipe, Delicious, DinnerIdeas, ComfortFood, CreamySauce, FamilyFavorite
