Beef Stroganoff

Description:

A rich and creamy Beef Stroganoff, served over a bed of golden egg noodles. The beef cubes are tender and infused with the savory flavors of the creamy sauce. The sauce itself is a beautiful pale beige color, speckled with the dark brown bits from the seared beef and the earthy brown of the mushrooms. The glistening surface of the sauce hints at its richness and creaminess. A sprinkle of fresh parsley adds a touch of vibrant green to the overall presentation, providing a pleasant contrast to the warm tones of the dish. The noodles beneath are perfectly cooked, providing a soft texture that complements the robust beef and creamy sauce.

Ingredients:

• - 1 pound beef sirloin, cut into 1-inch cubes
• - 1 tablespoon olive oil
• - 1 large onion, chopped
• - 8 ounces mushrooms, sliced
• - 2 cloves garlic, minced
• - 1/2 cup all-purpose flour
• - 2 cups beef broth
• - 1 cup sour cream
• - 1/4 cup Dijon mustard
• - 1 tablespoon Worcestershire sauce
• - 1 teaspoon paprika
• - Salt and pepper to taste
• - Fresh parsley, chopped (for garnish)
• - Cooked egg noodles or wide rice noodles

Instructions:

1. 1. Season beef cubes generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches for 2-3 minutes per side, until browned. Remove beef from skillet and set aside.
2. 2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add sliced mushrooms and minced garlic; cook for another 3-5 minutes until mushrooms are tender.
3. 3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in beef broth until smooth, ensuring no lumps remain. Bring the mixture to a simmer.
4. 4. Reduce heat to low and return the seared beef cubes to the skillet. Stir in sour cream, Dijon mustard, Worcestershire sauce, and paprika. Season with salt and pepper to taste.
5. 5. Simmer gently for 15-20 minutes, or until the beef is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more beef broth to adjust consistency.
6. 6. Taste and adjust seasonings as needed. The sauce should be rich and creamy.
7. 7. While the Stroganoff simmers, cook your egg noodles or wide rice noodles according to package directions.
8. 8. Serve the Beef Stroganoff immediately over cooked egg noodles or wide rice noodles. Garnish with fresh parsley.