Classic Beef Stroganoff

Instructions

1. 1

   Slice the beef thinly against the grain and season with salt and pepper. If you like a slightly thicker sauce, lightly toss the beef in 2 tbsp flour to coat and shake off excess.

2. 2

   Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat. Sear the beef in batches 1–2 minutes per side until browned but not fully cooked. Transfer to a plate.

3. 3

   In the same skillet add the remaining 1 tbsp butter. Sauté the sliced onions until soft, about 4 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4–5 minutes. Stir in the garlic and paprika and cook 30 seconds.

4. 4

   Pour in the beef broth, scraping up any browned bits from the pan. Stir in Worcestershire and Dijon. Bring to a simmer and let reduce slightly, about 3–4 minutes.

5. 5

   Return the beef and any accumulated juices to the pan. Simmer gently 2–3 minutes until beef is cooked through and sauce has thickened to your liking.

6. 6

   Remove from heat and stir in the sour cream until smooth—do this off the direct heat to avoid curdling. Taste and adjust seasoning.

7. 7

   Serve the stroganoff over hot egg noodles or creamy mashed potatoes, sprinkled with chopped parsley. A simple green veg on the side brightens the plate.

8. 8

   Tip from my kitchen: slice the beef thin and don’t overcook—quick searing keeps it tender. If your sauce needs more body, a slurry of 1 tsp cornstarch + 1 tbsp cold water will thicken it in a minute.