Beef Stroganoff Ultimate Classic (Printable Version)

Rich beef and mushrooms simmered in creamy sauce with onions, best served over noodles for a comforting family meal.

# Ingredients:

→ Main Ingredients

01 - 450 grams beef sirloin, thinly sliced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 225 grams mushrooms, sliced
05 - 2 tablespoons olive oil
06 - 1 tablespoon all-purpose flour
07 - 240 millilitres beef broth
08 - 240 grams sour cream
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon Dijon mustard
11 - Salt, to taste
12 - Black pepper, to taste

→ For Garnish and Serving

13 - Fresh parsley, chopped
14 - Cooked egg noodles or rice

# Steps:

01 - Prepare the ingredients by thinly slicing beef sirloin, chopping the onion, and mincing the garlic.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced beef, season with salt and black pepper, and sauté until browned, approximately 3 to 5 minutes. Remove the beef from the skillet and reserve.
03 - Add the remaining tablespoon of olive oil to the same skillet. Sauté the chopped onion and minced garlic for 2 minutes. Introduce the sliced mushrooms and cook until softened, around 4 to 5 minutes.
04 - Evenly sprinkle the flour over the sautéed vegetables and stir well, cooking for an additional 1 to 2 minutes.
05 - Gradually pour in the beef broth while stirring continuously to prevent lumps, then bring to a gentle simmer.
06 - Stir in the Worcestershire sauce, Dijon mustard, and sour cream. Cook until the sauce is fully incorporated and thickened slightly, about 5 minutes.
07 - Return the reserved beef to the pan, mixing thoroughly. Simmer for 2 to 3 minutes until the meat is heated through.
08 - Taste the sauce and adjust seasoning with additional salt and pepper as required.
09 - Remove the skillet from the heat. Garnish with freshly chopped parsley and serve immediately over cooked egg noodles or rice.

# Notes:

01 - Slice the beef against the grain to ensure optimal tenderness.
02 - Do not allow the sauce to boil after adding sour cream to prevent curdling.

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