beef stroganoff

Ingredients

• 1 lb Beef Sirloin, cubed into 1-inch pieces
• 1 tbsp Olive Oil
• 1 Onion, chopped
• 8 oz Mushrooms, sliced
• 2 cloves Garlic, minced
• 1 tbsp All-Purpose Flour
• 1 cup Beef Broth
• 1/2 cup Dry White Wine (optional)
• 1 tbsp Dijon Mustard
• 1 cup Sour Cream
• 2 tbsp Fresh Parsley, chopped
• Salt and Pepper to taste

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove beef from skillet and set aside.
3. Add chopped onion to the skillet and cook until softened, about 5 minutes.
4. Add sliced mushrooms and minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
5. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly.
6. Gradually whisk in beef broth and white wine (if using), ensuring no lumps form.
7. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
8. Return the seared beef to the skillet.
9. Reduce heat to low, cover, and simmer for 20-30 minutes, or until beef is tender.
10. Remove from heat and stir in sour cream. Do not boil after adding sour cream.
11. Season with salt and pepper to taste.
12. Garnish with fresh parsley before serving.

Notes

• For a richer flavor, use bone-in beef, such as chuck roast.
• Serve over egg noodles, rice, or mashed potatoes.
• To prevent sticking, use a non-stick skillet.
• Don't overcook the sour cream, as it can curdle.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.