Beef Stroganoff Recipe

Description:

A rich and creamy dish, the Beef Stroganoff is presented in a shallow bowl. The tender beef strips are nestled in a luxuriously thick, savory sauce studded with earthy mushrooms and flecks of fresh parsley. The sauce is a pale golden-cream color, glistening slightly from the sour cream and beef broth. The noodles, slightly glistening with butter or oil from cooking, form a bed underneath the beef and sauce, creating a visually appealing contrast of textures and colors. The overall impression is one of comfort and warmth, with the vibrant green of the parsley adding a touch of freshness against the creamy, earthy tones.

Ingredients:

• - 1 pound beef sirloin, cut into 1-inch strips
• - 1 tablespoon olive oil
• - 1 medium onion, chopped
• - 8 ounces cremini mushrooms, sliced
• - 2 cloves garlic, minced
• - 1/2 cup dry sherry (optional, can substitute with beef broth)
• - 1 1/2 cups beef broth
• - 1 cup sour cream
• - 1/4 cup Dijon mustard
• - 2 tablespoons all-purpose flour
• - 1/4 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/4 cup chopped fresh parsley, for garnish
• - Cooked egg noodles or wide pasta for serving

Instructions:

1. 1. Season the beef strips generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
2. 2. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more, until fragrant.
3. 3. If using sherry, pour it into the skillet and cook for 1-2 minutes, allowing the alcohol to cook off. Otherwise, proceed to the next step.
4. 4. Sprinkle the flour over the vegetable mixture and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
5. 5. Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer, stirring occasionally.
6. 6. Return the beef to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the beef is tender.
7. 7. Stir in the sour cream and Dijon mustard. Cook for another 2-3 minutes, or until the sauce is heated through and slightly thickened. Do not boil, as this can cause the sour cream to curdle.
8. 8. Stir in the chopped fresh parsley. Serve the Beef Stroganoff hot over cooked egg noodles or wide pasta.