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Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the beef strips in batches, cooking for 2-3 minutes on each side until browned. Avoid overcrowding the pan to ensure the beef sears properly. Once cooked, remove the beef from the skillet and set it aside.
Sauté the Vegetables:
In the same skillet, add the chopped onion and garlic. Sauté for about 2 minutes, until the onion becomes soft and translucent.
Add the sliced mushrooms and cook for another 5 minutes, until the mushrooms release their moisture and become golden brown.
Prepare the Sauce:
If you want a thicker sauce, sprinkle the flour over the mushrooms and onion, and stir for about 1 minute to cook out the raw flour taste.
Pour in the beef broth, Dijon mustard, Worcestershire sauce, and paprika. Stir everything together and bring to a simmer. Cook for 3-5 minutes, allowing the sauce to reduce and thicken slightly.
Add the Beef and Cream:
Return the cooked beef to the skillet and mix to coat it in the sauce. Lower the heat to medium and add the sour cream, followed by the heavy cream (if using). Stir gently until the sauce is smooth and creamy. Season with salt and pepper to taste.
Simmer:
Let the dish simmer for an additional 5-7 minutes to allow the flavors to meld and the beef to finish cooking. If the sauce is too thick, add a little more beef broth or water to reach your desired consistency.
Serve:
Serve the Beef Stroganoff over freshly cooked egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley for a burst of color and freshness.
Serving and Storage Tips:
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