Indulge in a Classic Creamy Beef Stroganoff dish Masterful cooking tech delivers rich flavorful results Ideal for a comforting meal 145 chars
Ingredients
Scale
1 lb. beef sirloin, cut into thin strips
8 oz. cremini mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
2 tbsp. unsalted butter
1 cup beef broth
1 cup sour cream
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. paprika
Salt and pepper to taste
Cooked egg noodles, for serving
Instructions
Begin by cutting the beef sirloin into thin, bite-sized strips, approximately 1/2 inch thick. Season the beef generously with salt and pepper, then set it aside.
In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent. Next, toss in the sliced mushrooms and continue cooking for an additional 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are lightly browned.
Increase the heat to high and add the seasoned beef strips to the skillet. Cook the beef, stirring frequently, until it’s seared on all sides and no longer pink, about 5-7 minutes.
Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1 minute, until fragrant. Then, pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the Dijon mustard, Worcestershire sauce, and paprika, and let the mixture simmer for 5 minutes.
Reduce the heat to low and stir in the sour cream until it’s fully incorporated and the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed. Serve the Beef Stroganoff immediately over a bed of cooked egg noodles.
