A comforting and savory dish featuring tender beef strips in a creamy mushroom sauce, perfect for family dinners or special occasions.

1 pound beef sirloin or tenderloin, cut into thin strips

Salt and freshly ground black pepper, to taste

1 tablespoon olive oil

1 medium onion, finely chopped

2 cups mushrooms (button or cremini), sliced

2 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup beef broth

1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 cup sour cream

Fresh parsley, chopped (for garnish)

4 cups cooked egg noodles, rice, or mashed potatoes (for serving)

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Slice the beef into thin strips against the grain to ensure tenderness. Season with salt and pepper to taste.
In a large skillet, heat the olive oil over medium-high heat. Add the beef strips in batches, ensuring not to overcrowd the pan. Sauté for 2-3 minutes until browned on all sides. Remove the beef from the skillet and set it aside.
In the same skillet, add the chopped onion and sliced mushrooms. Sauté for 5-6 minutes until the onions are translucent and the mushrooms have softened. Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the sautéed vegetables, stirring to coat evenly. Gradually pour in the beef broth, stirring constantly to prevent lumps. Stir in the Dijon mustard and Worcestershire sauce. Allow the sauce to simmer for 5-7 minutes until it begins to thicken.
Return the cooked beef to the skillet, stirring to combine with the sauce. Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Let the mixture simmer gently for an additional 3-5 minutes until the beef is heated through and the flavors meld together.
Serve the Beef Stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley for added flavor and color.

For gluten-free, use gluten-free flour or cornstarch instead of all-purpose flour.

Substitute sour cream with Greek yogurt or crème fraîche for a similar flavor and texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

For a dairy-free version, use coconut milk or cashew cream in place of sour cream.

Ensure beef is not overcooked by only browning it initially and allowing it to finish cooking in the sauce.