Ingredients
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1 pound (450g) / thinly sliced into strips Beef sirloin
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1 / finely chopped Medium Onion
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2 cloves / minced Garlic
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8 ounces (225g) / sliced White mushrooms
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2 tablespoons Butter
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2 tablespoons Olive Oil
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1 cup Beef broth
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2 tablespoons All-purpose flour
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2 tablespoons Tomato paste
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1 cup Sour cream
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1 teaspoon Dijon mustard
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Salt and pepper to taste
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1 tablespoon / chopped (for garnish) Fresh parsley
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Cooked egg noodles, rice, or mashed potatoes (for serving)
Directions
- Heat a large skillet or pan over medium-high heat and add the olive oil and 1 tablespoon of butter.
- Add the sliced beef to the pan and cook until it’s browned on all sides, which should take about 3-4 minutes. Remove the beef from the pan and set it aside.
- In the same pan, add the remaining tablespoon of butter. Add the chopped onion and sauté for 2-3 minutes, until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the pan. Cook for another 5-7 minutes until the mushrooms are browned and have released their moisture.
- Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Stir in the tomato paste and Dijon mustard, and cook for another 2 minutes.
- Pour in the beef broth while stirring continuously. Bring the mixture to a gentle boil, and let it simmer for about 5 minutes or until it thickens.
- Return the cooked beef to the pan and add the sour cream. Stir everything together and cook for an additional 2-3 minutes until the beef is heated through and the sauce is creamy. Season with salt and pepper to taste.
- Serve the Beef Stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley.
Enjoy your homemade Beef Stroganoff!
