Classic Russian Beef Stroganoff

local_grocery_store Ingredients

• 1 pound Beef sirloin, thinly sliced, cut into thin strips
• 8 ounces Button mushrooms, sliced, sliced
• 1 Onion, finely chopped, finely chopped
• 2 Garlic cloves, minced, minced
• 2 tablespoons Flour, all-purpose
• 1 cup Beef broth, low-sodium
• 1/2 cup Sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 8 ounces Egg noodles, cooked according to package instructions
• 2 tablespoons Fresh parsley, chopped, for garnish
• to taste Salt
• to taste Black pepper, freshly ground
• 2 tablespoons Vegetable oil
• 2 tablespoons Butter

restaurant_menu Method

1. 1.In a large skillet, heat the vegetable oil and butter over medium-high heat.
2. 2.Add the beef strips to the skillet and cook until browned. Remove the beef from the skillet and set aside.
3. 3.In the same skillet, add the onion and garlic. Cook until softened and fragrant.
4. 4.Add the mushrooms to the skillet and cook until they release their moisture and start to brown.
5. 5.Sprinkle the flour over the mushrooms and stir to coat.
6. 6.Slowly pour in the beef broth, stirring constantly to avoid lumps.
7. 7.Stir in the Dijon mustard and Worcestershire sauce.
8. 8.Bring the mixture to a simmer and cook until the sauce thickens.
9. 9.Reduce the heat to low and stir in the sour cream.
10. 10.Return the beef to the skillet and cook for an additional 5 minutes, until heated through.
11. 11.Season with salt and pepper to taste.
12. 12.Serve the beef stroganoff over a bed of cooked egg noodles.
13. 13.Garnish with fresh parsley and enjoy!

lightbulb_outline Tips

• chevron_rightFor a twist, try using different types of mushrooms like cremini or shiitake.
• chevron_rightIf you prefer a thicker sauce, you can add more flour to the mushrooms.
• chevron_rightFeel free to adjust the seasonings to suit your taste.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.
• chevron_rightServe with a side of pickles for an authentic Russian touch.