Classic Beef Stroganoff with Mushrooms and Creamy Sauce

Prepare the beef: Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes per side. Remove beef from the pan and set aside.

Cook the vegetables: In the same skillet, add onion and garlic, sauté for 2 minutes until translucent. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Make the sauce: Pour in the beef broth and bring to a simmer. Stir in the Dijon mustard and season with salt and pepper. Let it reduce slightly, about 5 minutes.

Finish the sauce: Lower heat and stir in the sour cream until the sauce is creamy and smooth. Return the beef to the pan and heat through, but do not boil to prevent sour cream from curdling.

Serve: Garnish with fresh parsley and serve hot over cooked egg noodles or rice.

Serving Tips