Beef Stroganoff

Ingredients

• 500 g steak, thinly sliced into strips
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 medium onion finely chopped
• 1/2 lb brown mushrooms thickly sliced
• 1 garlic cloves minced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 tbsp Worcestershire sauce
• 1/2 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp green onion to garnish
• 8-12 oz egg noodles

Directions

1. Place a large deep pan or dutch oven over medium-high heat.
2. Add oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
3. Add butter, chopped onion, and sliced mushrooms. Sauté 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
4. Add minced garlic and sauté 1 minute until fragrant.
5. Add flour and sauté another minute stirring constantly.
6. Pour in beef broth, scraping any bits from the bottom of the pan then add whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
7. Stir a few tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
8. Stir in Worcestershire sauce, dijon mustard, and season with salt and pepper and continue simmering until sauce is creamy.
9. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

Notes

• For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips.