Recipe of the Month – Beef Stroganoff
Ingredients:
- 1 pound beef sirloin or tenderloin, thinly sliced
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Cooked egg noodles or rice, for serving
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Cook the Beef:
- Season the beef slices with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef slices in batches and cook until browned on both sides. Remove from skillet and set aside.
- Sauté Onion, Garlic, and Mushrooms:
- In the same skillet, add the remaining tablespoon of olive oil if needed. Add the sliced onion and cook until softened, about 5 minutes.
- Add minced garlic and sliced mushrooms. Cook, stirring occasionally, until mushrooms are browned and tender, about 5-7 minutes.
- Make the Sauce:
- Sprinkle flour over the mushroom mixture and stir to combine. Cook for 1 minute, stirring constantly.
- Gradually stir in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
- Combine Beef and Sauce:
- Return the cooked beef slices to the skillet, along with any accumulated juices. Stir to coat the beef with the sauce. Cook for an additional 2-3 minutes to heat through.
- Add Sour Cream:
- Remove the skillet from heat. Stir in sour cream until well combined and heated through. Taste and adjust seasoning with salt and pepper if needed.
- Serve:
- Serve the beef stroganoff over cooked egg noodles or rice.
- Garnish with chopped fresh parsley if desired.
This beef stroganoff is creamy, savoury, and pairs wonderfully with pasta or rice, making it a perfect comforting meal for the winter season. Enjoy!
Enjoy x
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