Ingredients
Scale
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- salt and pepper, to taste
- fresh parsley, chopped (for garnish)
- egg noodles, mashed potatoes, or rice (for serving)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef slices in a single layer for about 5 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add chopped onion and minced garlic. Cook until the onion is translucent, about 3 minutes, stirring occasionally.
- Add sliced mushrooms to the skillet and sauté until they release their juices and turn golden, about 5 minutes.
- Return the beef to the skillet. Add 1 cup of beef broth and 1 tablespoon of Dijon mustard, stirring to combine. Simmer for 5 minutes to reduce the sauce slightly.
- Remove the skillet from heat and stir in 1 cup of sour cream until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Serve the beef stroganoff over egg noodles, mashed potatoes, or rice, and garnish with fresh parsley.
Notes
- For a richer flavor, add a splash of brandy or white wine before adding the sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Russian-Inspired