Creamy Beef Stroganoff: A Mushroom-Free Comfort Classic!

 

Ingredients:

• 1 lb (450g) beef sirloin or tenderloin, sliced into thin strips
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• 1 cup sour cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cooked egg noodles or rice (for serving)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper, then sear them in batches until browned on all sides (about 2-3 minutes per side). Transfer to a plate and set aside.

2. In the same skillet, melt the butter and sauté the onions until soft, about 4-5 minutes. Add the garlic and cook for another minute.

3. Add the mushrooms to the skillet and cook until they're browned and their liquid has evaporated, around 5-6 minutes.

4. Pour in the beef broth and stir in the Dijon mustard. Let it simmer for 5 minutes to reduce slightly.

5. Lower the heat and stir in the sour cream. Add the seared beef back into the pan and stir to coat the meat. Simmer for 2-3 more minutes until everything is heated through, but don't let the sauce boil (it could cause the sour cream to curdle).

6. Serve over cooked egg noodles or rice, and garnish with chopped fresh parsley.

Pro Tip:

• For extra creaminess, you can also stir in a splash of heavy cream at the end!