Easy Beef Stroganoff

Ingredients

• 2 tbsp oil (with a high smoke point such as grapeseed, canola, or sunflower)
• 1.5 lbs steak (such as sirloin, rib-eye, or flank steak, cut into thin strips)
• 1 tbsp butter (salted or unsalted)
• 1 large onion (chopped)
• 1 lb brown mushrooms (sliced)
• 2 cloves garlic (minced)
• 2 tbsp flour
• 2 cups beef stock
• 1 splash Worcestershire sauce (plus more to taste)
• 2 tbsp parsley (chopped)
• 1 tsp dry mustard (or 2 tsp jarred Dijon mustard)
• 1 tsp paprika
• 1/3 cup sour cream
• 1 tsp vinegar (white wine, or cider vinegar)

Instructions

1. 1

   Season the beef with salt and pepper.

2. 2

   Heat the oil large skillet over high heat. Add beef strips in a single layer. Quickly sear the beef strips on both sides (steak overcooks really fast, so a minute or two is all you need). Remove from the pan with a slotted spoon, transfer to a plate, and set aside.

3. 3

   In the same skillet, melt 1 tablespoon of butter over medium-high heat. Once it has melted, add 1 large chopped onion and 1 lb of sliced brown mushrooms. Sauté until the onions are translucent and the mushrooms are cooked.

4. 4

   Add garlic, and cook another minute.

5. 5

   Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for another minute or two to cook the flour.

6. 6

   Slowly pour in the beef stock, mixing constantly to prevent lumps. Add the Worcestershire sauce, parsley, dry mustard, and paprika, and stir to combine.

7. 7

   Reduce the heat to low and simmer the sauce for 5 to 10 minutes until it has thickened.

8. 8

   Stir in the sour cream and vinegar until well combined. Add the reserved steak to the skillet and cook for a few minutes until the steak is heated through.

9. 9

   Taste the stroganoff and adjust the seasoning with salt, black pepper, and additional Worcestershire sauce as needed.

10. 10

    Serve hot over egg noodles, rice, or mashed potatoes for a comforting and satisfying meal.