Beef Stroganoff Recipe

Place a large deep pan or dutch oven over medium-high heat and add 2 Tbsp oil

Once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring until just browned and no longer red

Sear beef in 2 batches so you don't overcrowd the pan, then remove beef to a plate and cover to keep warm

Add 2 Tbsp butter, chopped onion and sliced mushrooms to the pan

Sautée 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned

Add 1 minced garlic clove and sautée 1 minute until fragrant

Add 1 Tbsp flour and sautée another minute stirring constantly

Pour in 1 cup beef broth, scraping any bits from the bottom of the pan

Add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened

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

Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, 1/2 tsp salt and 1/4 tsp pepper, and continue simmering until sauce is creamy

Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through