Beef & Mushroom Stroganoff

Ingredients (Serves 4–6)

• 1 lb. beef sirloin or flank steak, thinly sliced into strips

• Salt & black pepper to taste

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 8 oz mushrooms (cremini or button), sliced

• 1 tsp paprika

• 2 tbsp all-purpose flour

• 1 cup beef broth

• 1/2 cup sour cream

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard (optional)

• 1 tbsp fresh parsley, chopped (for garnish)

• Cooked egg noodles or mashed potatoes, for serving

🔪 Instructions

1. Prepare the Beef:

• Season sliced beef with salt and pepper.

• In a large skillet over medium-high heat, add 1 tbsp oil or butter.

• Sear beef strips in batches for 1–2 minutes per side until browned. Remove and set aside.

2. Sauté the Vegetables:

• In the same pan, add remaining oil or butter.

• Sauté onions and mushrooms until soft and browned (about 6–8 minutes).

• Add garlic and paprika; cook for 1 minute.

3. Make the Sauce:

• Sprinkle flour over mushroom mixture; stir and cook for 1–2 minutes.

• Slowly whisk in beef broth, scraping the bottom of the pan to deglaze.

• Stir in Worcestershire sauce and Dijon mustard (if using). Simmer for 3–5 minutes until thickened.

4. Finish the Dish:

• Lower heat to medium-low. Stir in sour cream until smooth.

• Return beef and juices to the pan. Simmer gently for 2–3 minutes until heated through. Do not boil.

5. Serve:

• Spoon over egg noodles or creamy mashed potatoes.

• Garnish with chopped parsley and freshly cracked black pepper.

✨ Tips:

• For extra richness, add a splash of heavy cream with the sour cream.

• Swap beef with ground beef for a quicker, budget-friendly version.