Beef Stroganoff.

🥩 Beef Stroganoff

Beef Stroganoff is a classic Russian-inspired dish featuring tender beef in a creamy mushroom sauce, usually served over noodles, rice, or mashed potatoes. Comfort food at its finest!

🧾 Ingredients (Serves 4)

• 1 lb (450 g) beef sirloin or tenderloin, thinly sliced
• 2 tbsp butter or oil
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 8 oz (225 g) mushrooms, sliced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 cup sour cream or Greek yogurt
• 1–2 tbsp flour (optional, for thickening)
• Salt and pepper to taste
• Optional: chopped parsley for garnish
• Cooked egg noodles, rice, or mashed potatoes for serving

👩‍🍳 Instructions

1. Cook the beef
   • Heat 1 tbsp butter or oil in a skillet.
   • Sear the beef slices quickly over high heat, just until browned. Remove and set aside.
2. Cook vegetables
   • In the same skillet, add the remaining butter. Sauté onions and garlic until fragrant.
   • Add mushrooms and cook until softened and lightly browned.
3. Make the sauce
   • Sprinkle flour over the vegetables (if using) and stir for 1 minute.
   • Add beef broth, Worcestershire sauce, and Dijon mustard. Simmer 5–7 minutes until slightly thickened.
4. Finish with sour cream
   • Reduce heat to low. Stir in sour cream until smooth.
   • Return beef to the skillet, heat gently—don’t boil, or the sour cream may curdle.
   • Season with salt and pepper.
5. Serve
   • Over cooked egg noodles, rice, or mashed potatoes.
   • Garnish with parsley if desired.

💡 Tips for Perfect Stroganoff

• Slice beef thinly across the grain for maximum tenderness.
• Avoid overcooking the beef—it should remain tender.
• For a richer sauce, add a splash of white wine or a teaspoon of Dijon mustard.
• Can be made in a slow cooker: brown beef first, then cook with sauce on low 4–6 hours.

If you want, I can give you a quick 30-minute version that’s creamy, flavorful, and perfect for a weeknight dinner. Do you want me to do that?