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Sure thing! Beef Stroganoff is a classic comfort food that never fails to impress with its rich and creamy flavors. This savory dish typically consists of tender pieces of beef sautéed with onions and mushrooms in a luscious sour cream sauce, all served over a bed of buttery egg noodles.
Ingredients
- 1 pound 450g beef sirloin, thinly sliced into strips
- Salt and pepper to taste
- 3 tablespoons all-purpose flour divided
- 2 tablespoons olive oil divided
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 ounces 225g mushrooms, sliced
- 1 cup 240ml beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup 120ml sour cream
- 2 tablespoons fresh parsley chopped, for garnish
- 8 ounces 225g egg noodles, cooked according to package instructions for serving
Instructions
- Prepare the Beef: Season the beef strips with salt and pepper, then toss them with 1 tablespoon of flour until they are evenly coated. This helps to thicken the sauce later on.
- Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer, working in batches if necessary, and sear them until they are browned on all sides but still pink in the middle, about 1-2 minutes per side. Remove the beef from the skillet and set it aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil, followed by the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 2-3 minutes. Add the sliced mushrooms and continue to cook until the mushrooms are golden and their liquid has evaporated, about 5 minutes.
- Make the Sauce: Sprinkle the remaining 2 tablespoons of flour over the cooked vegetables and stir to combine. Gradually add the beef broth while continuously stirring to prevent any lumps from forming. Bring the mixture to a simmer and add the Worcestershire sauce and Dijon mustard. Simmer for a few minutes until the sauce starts to thicken.
- Combine Beef and Sauce: Return the browned beef strips to the skillet and reduce the heat to low. Cook for a few more minutes until the beef is heated through but still tender. Be careful not to overcook the beef, as it can become tough.
- Finish with Sour Cream: Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.
- Serve: Serve the beef stroganoff over cooked egg noodles and garnish with chopped parsley for a touch of color and freshness.
