Beef Stroganoff

Beef Stroganoff is a classic Russian dish celebrated for its rich, creamy, and savory flavor profile, which has garnered worldwide appeal. In our family, Beef Stroganoff has always been a favorite. I fondly remember eagerly rushing to the table whenever Mum served it. This dish was simple, affordable, and hearty, making it a perfect meal for most households.

Ingredients:

• 450g beef sirloin or tenderloin, thinly sliced into strips
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 225g mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• Egg noodles or rice (for serving)

Instructions:

1. Prepare the Beef:
   • Season the beef strips with salt and pepper.
   • In a large skillet, heat the olive oil over medium-high heat.
   • Add the beef strips in batches to avoid overcrowding. Sear until browned on all sides. Remove the beef from the skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add the chopped onion and cook until softened.
   • Add the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and the moisture has evaporated.
3. Make the Sauce:
   • Sprinkle the flour over the mushroom mixture and stir to combine, cooking for 1-2 minutes to remove the raw flour taste.
   • Gradually add the beef broth, stirring constantly to prevent lumps, until the mixture is smooth and thickened.
   • Reduce the heat to low, then stir in the sour cream and Dijon mustard. Mix well until the sauce is creamy and smooth.
   • Return the browned beef strips to the skillet. Simmer gently for 5-10 minutes, until the beef is cooked through and tender. Adjust the seasoning with salt and pepper to taste.
4. Serve:
   • Serve the beef stroganoff over cooked egg noodles or rice.

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