Beef Stroganoff

 

 

 

 

 

 

Ingredients

 

1 lb beef sirloin or tenderloin, thinly sliced into strips
2 tbsp all-purpose flour
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1 cup beef broth
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
½ cup sour cream
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Cooked egg noodles or rice, for serving

Instructions

Season beef strips with salt and pepper, then toss lightly in flour. In a large skillet, heat butter and olive oil over medium-high heat. Add beef in batches and sear quickly until browned on both sides, then remove and set aside.
In the same skillet, add onions and cook until soft and translucent. Add garlic and mushrooms, cooking until tender and lightly browned. Stir in Worcestershire sauce, Dijon mustard, and beef broth, scraping up any browned bits from the pan.
Reduce heat to low and simmer for about 5 minutes until slightly thickened. Return the beef to the pan and stir gently.
Remove from heat and stir in sour cream until smooth and creamy—do not boil after adding the sour cream to prevent curdling.
Serve warm over egg noodles or rice and garnish with fresh parsley. This comforting, creamy dish is perfect for cozy family dinners.