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Cooking Delicious Recipes free recipes healing music frequency beef stroganoff recipe stroganoff stroganoff recipe easy beef stroganoff recipe classic beef stroganoff recipe beef stroganoff

Introduction:
Indulge in the rich and creamy goodness of Beef and Mushroom Stroganoff. This classic comfort dish combines tender strips of beef, earthy mushrooms, and a luscious sour cream sauce. Serve it over egg noodles or rice for a hearty meal that's sure to satisfy. 🌟

Ingredients:

1.5 pounds (680g) beef sirloin or tenderloin, thinly sliced
1 pound (450g) mushrooms, sliced
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup beef broth
2 tablespoons all-purpose flour
1 cup sour cream
2 tablespoons Dijon mustard
Salt and black pepper to taste
Fresh parsley for garnish
Cooked egg noodles or rice for serving

Instructions:

Sauté Beef:

In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned on all sides. Remove beef from the skillet and set aside.

Cook Mushrooms and Onions:

In the same skillet, add more oil if needed. Sauté the chopped onion until softened, then add the sliced mushrooms. Cook until mushrooms release their moisture and become golden brown.

Add Garlic:

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Create Roux:

Sprinkle flour over the mushroom mixture and stir to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.

Deglaze with Beef Broth:

Gradually add beef broth to the skillet, stirring continuously to avoid lumps. Allow the mixture to simmer until it thickens.

Reintroduce Beef:

Return the cooked beef to the skillet. Stir in Dijon mustard and season with salt and black pepper. Simmer for 5-7 minutes to let the flavors meld.

Finish with Sour Cream:

Reduce heat to low and gently fold in the sour cream. Heat through without boiling to maintain a creamy consistency.

Serve and Garnish:

Serve the Beef and Mushroom Stroganoff over cooked egg noodles or rice. Garnish with fresh parsley.