Ingredients:
- 1 lb beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- 2 tbsp flour
- Salt and pepper to taste
- Cooked egg noodles or rice
Instructions:
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Prepare the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced beef sirloin and cook until browned on both sides. Remove from the skillet and set aside.
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Sauté the Veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
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Make the Sauce: Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer. In a small bowl, whisk together the sour cream and flour until smooth. Gradually add this mixture to the skillet, stirring constantly. Cook until the sauce thickens.
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Combine and Serve: Return the browned beef to the skillet, stirring to combine with the sauce. Season with salt and pepper to taste. Cook for an additional 5 minutes to ensure the beef is heated through. Serve over cooked egg noodles or rice.
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Garnish and Enjoy: Garnish with chopped parsley if desired. Enjoy this classic, creamy Beef Stroganoff with your favorite side vegetables or a fresh green salad.