Dom
Culinary Explorer
Something Special for Dinner Time? Try this
Ingredients:
Ingredients:
- 1 lb (450g) beef tenderloin or sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice (for serving)
- Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed, then add the chopped onion and garlic. Cook until softened and fragrant, about 2-3 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their juices and start to brown, about 5 minutes.
- Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for another minute to cook off the raw flour taste.
- Slowly pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
- Stir in the Dijon mustard and sour cream until well combined. Season with salt and pepper to taste.
- Return the cooked beef to the skillet and stir to coat it with the sauce. Cook for another 2-3 minutes, until the beef is heated through.
- Serve the beef stroganoff over cooked egg noodles or rice, garnished with chopped fresh parsley. Enjoy your delicious meal!