Beef Stroganoff | FoodieAtlas

Ingredients

1 pound (450 g) beef tenderloin or sirloin, thinly sliced into strips
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1 cup beef broth
1 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon paprika
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Instructions

Prepare the Beef

Season the beef strips with salt and black pepper.

In a large skillet or saut√© pan, heat the vegetable oil over medium-high heat. Add the beef strips in batches, being careful not to overcrowd the pan. Sear the beef until browned on all sides, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

Prepare the Sauce

In the same skillet, add a little more oil if needed. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

Add the minced garlic and sliced mushrooms. Cook for another 5 minutes, or until the mushrooms are tender and browned.

Stir in the flour and cook for 1 minute to form a roux.

Gradually add the beef broth, stirring constantly to prevent lumps. Cook until the mixture starts to thicken.

Stir in the sour cream, Dijon mustard, Worcestershire sauce, and paprika. Mix well until the sauce is smooth and well combined.

Combine and Serve

Return the browned beef strips to the skillet. Simmer the mixture over low heat for about 5-7 minutes, or until the beef is cooked through and the sauce has thickened.

Adjust seasoning with salt and black pepper to taste.

Garnish with chopped fresh parsley if desired.