Beef Stroganoff Recipe
It features sauteed beef served in a creamy sauce with mushrooms and onions, often accompanied by pasta or rice.
Equipment
- Large skillet
- Sharpe knife
- cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 1/2 pounds beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 cup sliced mushrooms
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- egg noodles or rice, for serving
- 2 tablespooms fresh parsley, chopped (option)
Instructions
- PREPARATION: Slice the beef sirloin into thin strips. Prepare the mushrooms, onion, and garlic.
- COOKING THE BEEF: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the beef strips until browned, about 3-4 minutes. Remove from the skillet and set aside.
- MAKING THE SAUCE: In the same skillet, add the remaining tablespoon of oil. Saute the mushrooms and onions until softened, approximately 5 minutes. Add garlic and cook for an additional minute. Stir in flour and cook for 1 minute, ensuring it coats the vegetables evenly. Gradually add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer, allowing it to thicken.
- COMBINING INGREDIENTS: Reduce the heat to low and stir in sour cream and Dijon mustard. Add the browned beef back to the skillet, seasoning with salt and pepper. Simmer for 5-7 minutes, or until the beef is cooked through and the sauce is creamy.
- SERVING: Serve over cooked egg noodles or rice. Garnish with chopped parsley, if desired.