Beef Stroganoff

Beef Stroganoff is a classic Russian dish that has become popular around the world. It features sautéed pieces of beef served in a sauce with a sour cream base. The dish is typically served over egg noodles or rice, making for a hearty and comforting meal. The rich, creamy sauce is flavored with onions and mushrooms, and sometimes enhanced with a splash of white wine or brandy, giving it a sophisticated edge that balances perfectly with the savory beef.

Appliances and Special Utensils Needed

• Stove
• Large skillet or frying pan (preferably non-stick)
• Saucepan (if cooking noodles or rice separately)
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Wooden spoon or spatula

Ingredients

• 1 1/2 pounds of beef sirloin, thinly sliced into strips
• Salt and pepper, to taste
• 3 tablespoons of olive oil or butter, divided
• 1 medium onion, finely chopped
• 1-2 cloves of garlic, minced
• 8 ounces of mushrooms, sliced (button or cremini work well)
• 1 tablespoon of all-purpose flour
• 1 cup of beef broth
• 1/2 cup of sour cream
• 1 teaspoon of Dijon mustard
• 1 tablespoon of Worcestershire sauce (optional)
• Chopped parsley, for garnish
• Cooked egg noodles or rice, for serving

Recipe

1. Prepare Ingredients:

   • Season the beef strips with salt and pepper.
   • Chop the onion, mince the garlic, and slice the mushrooms.

2. Brown the Beef:

   • Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat.
   • Add the beef strips in batches, searing them until they are browned on all sides but not completely cooked through. Remove the beef from the skillet and set aside.

3. Cook the Vegetables:

   • Reduce the heat to medium and add another tablespoon of oil or butter to the skillet.
   • Add the onion and garlic, sautéing until they are soft and translucent.
   • Add the mushrooms and cook until they are tender and their juices have evaporated.

4. Make the Sauce:

   • Sprinkle the flour over the vegetables and stir to coat.
   • Slowly pour in the beef broth, stirring continuously to avoid lumps.
   • Cook until the sauce has thickened slightly.

5. Combine and Finish:

   • Return the beef to the skillet and reduce the heat to low.
   • Stir in the sour cream, Dijon mustard, and Worcestershire sauce (if using). Heat gently, but do not allow the sauce to boil after adding the sour cream to prevent curdling.
   • Adjust seasoning with salt and pepper as needed.

6. Serve:

   • Serve the beef stroganoff over cooked egg noodles or rice.
   • Garnish with chopped parsley for a touch of color and freshness.

Enjoy your delicious homemade Beef Stroganoff, perfect for a comforting dinner!