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Serve hot over mashed potatoes, egg noodles, or rice.
Garnish with fresh parsley for added color and flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Variations:
Swap sirloin with chuck roast or stew meat for a budget-friendly version.
Add a splash of red wine for deeper flavor.
Stir in a dollop of sour cream before serving for extra creaminess.
FAQ:
Q: Can I make this in a slow cooker?
A: Yes. Brown the beef first, then transfer all ingredients to the slow cooker and cook on low for 6–8 hours.
Q: Can I freeze leftovers?
A: Absolutely. Store in freezer-safe containers for up to 2 months. Thaw and reheat slowly.
Q: What can I use instead of mushrooms?
A: You can omit them or substitute with bell peppers or zucchini for a different flavor.
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