Ingredients:
For the Beef:
1.5 lbs beef sirloin, sliced into thin strips
Salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
For the Sauce:
1 large onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1/4 cup all-purpose flour
1 cup beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 cup sour cream
1 teaspoon paprika
For Serving:
Cooked egg noodles or rice
Fresh parsley, chopped (optional)
Instructions:
Prepare the Beef:
Season the beef strips with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add the beef strips in batches, cooking until browned on all sides. Remove the beef and set aside.
Cook the Vegetables:
In the same skillet, add butter. Once melted, add chopped onion and cook until softened. Stir in minced garlic and cook for another minute. Add mushrooms and cook until they are tender and browned.
Make the Sauce:
Sprinkle flour over the vegetables and stir to combine. Gradually add beef broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened. Stir in Dijon mustard, Worcestershire sauce, and paprika.
Combine and Finish:
Return the cooked beef to the skillet and stir until well coated with the sauce. Reduce heat to low and simmer for 5-7 minutes. Stir in sour cream and cook until heated through.
Serve:
Serve the beef stroganoff over cooked egg noodles or rice. Garnish with fresh parsley if desired.