Beef Stroganoff

配料

1 1⁄2 pounds beef sirloin steak, thinly sliced into strips

salt and ground black pepper, to taste (be generous)

4 tablespoons butter

1 medium onion, finely chopped

2 garlic cloves, minced

8 ounces mushrooms, sliced

3 tablespoons all-purpose flour

2 cups beef broth

1 teaspoon Worcestershire sauce

1 1/2 cups sour cream, room temperature

1 teaspoon Dijon mustard

12 ounces cooked egg noodles, we prefer pappardelle

fresh parsley, chopped, for garnish

步骤

Cut the steak into 1/3-inch thick slices against the grain. Season with salt and pepper to taste.

In a large skillet, melt the butter over medium-high heat.

Add the beef in batches, searing each side for no more than 20-30 seconds.

Remove the steak from the skillet and set aside to rest.

In the same skillet, cook the onions until soft. Then, add the garlic and stir until fragrant.

Add the mushrooms and sauté until they turn golden.

Sprinkle the flour into the skillet and cook for 1 minute, stirring constantly.

Then, slowly add the beef broth and continue cooking and stirring until the mixture thickens.

Reduce the heat to low, add the Worcestershire sauce, sour cream, and mustard, and stir gently.

Cook for 4-5 more minutes until smooth and blended.

Return the seared steak to the skillet and cook for 1 minute.

Serve the beef stroganoff over egg noodles.

Garnish with parsley, and enjoy!