Ingredients:
1 lb beef stew meat or sirloin, cut into cubes
2 cups mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
1 cup beef broth
1/2 cup sour cream
1 tbsp Dijon mustard
2 tbsp all-purpose flour
1 tsp paprika
Salt and pepper to taste
8 oz egg noodles, cooked
Fresh parsley for garnish
Directions:
Cook the beef: In a large skillet, heat olive oil over medium-high heat. Season the beef with salt, pepper, and paprika, then sear on all sides until browned. Remove the beef from the skillet and set aside.
Sauté the vegetables: In the same skillet, melt the butter and add the diced onions and garlic. Cook for about 2-3 minutes until softened. Add the sliced mushrooms and sauté for another 5 minutes until browned.
Make the sauce: Sprinkle the flour over the mushrooms and onions, stirring to coat. Slowly add the beef broth, stirring constantly until the sauce thickens. Stir in Dijon mustard and bring to a simmer.
Combine with beef: Return the seared beef to the skillet and simmer for 10-15 minutes until the beef is tender and the sauce has thickened.
Add sour cream: Stir in the sour cream and adjust seasoning with salt and pepper if needed. Cook for an additional 2 minutes to heat through.
Serve: Serve the beef and mushroom stroganoff over cooked egg noodles, garnished with fresh parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 480 kcal per serving
