Ingredients:
- 1.5 lbs. Beef Sirloin or Beef Tenderloin, cut into pieces
- 3 Tbsp Premium Extra Virgin Olive Oil
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 8 oz Mushrooms, sliced
- 1 tbsp All-Purpose Flour
- 1 cup Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 1 cup Sour Cream
- Salt and Pepper, to taste
- Fresh Parsley, chopped (for garnish)
- Cooked Egg Noodles, Rice, or Mashed Potatoes (for serving)
Instructions:
- Season the beef with salt and pepper.
- In a large skillet or Dutch oven, heat 2 tablespoons of EVOO over medium-high heat.
- Brown the beef in batches to avoid overcrowding the pan, searing each side for 1-2 minutes until golden brown. Remove the beef from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of EVOO.
- Add the chopped onion and sauté until it is translucent and lightly golden, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms and cook until the mushrooms are browned and have released their moisture, about 5-7 minutes.
- Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for another 1-2 minutes.
- Gradually whisk in the beef broth, ensuring there are no lumps of flour remaining.
- Stir in the Worcestershire sauce and Dijon mustard, bringing the mixture to a simmer.
- Once the sauce has thickened slightly, reduce the heat to low and stir in the sour cream.
- Return the beef to the skillet, along with any accumulated juices, and simmer gently until the beef is heated through, about 2-3 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve the hearty beef stroganoff hot over cooked egg noodles, rice, or mashed potatoes.
- Garnish with chopped fresh parsley and a drizzle of EVOO for that flavorful finishing touch!