Homemade Hearty Beef Stroganoff

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!