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Heat the oil: In a large skillet, heat olive oil over medium-high heat. Add the beef strips and cook until browned on all sides. Remove the beef from the pan and set aside.
Cook the onions and garlic: In the same skillet, add chopped onion and garlic. Cook for about 2-3 minutes until softened and fragrant.
Add the mushrooms: Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until tender.
Create the sauce: Stir in the paprika and Dijon mustard. Then add the beef broth and bring the mixture to a simmer, letting it reduce for a couple of minutes.
Add the sour cream: Stir in the sour cream and return the cooked beef to the skillet. Season with salt and black pepper to taste. Let it cook for another 3-4 minutes until the beef is heated through and the sauce is creamy.
Serve: Serve the beef stroganoff over rice, pasta, or mashed potatoes, and enjoy!
Serving and Storage Tips:
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