• Romance

Beef Stroganoff

Yields: 6 servings Prep time: 15 minutes Cook time: 35 minutes Ingredients: 12 ounces baby bella, cremini, or button mushrooms, trimmed and quartered   1 large yellow onion, halved and thinly sliced   2 cloves garlic, minced   1 1/2 pounds boneless ribeye, beef tenderloin, or flank steak, cut into 1/2-inch strips   3 tablespoons all-purpose flour, divided 3/4 teaspoon hot paprika 1 teaspoon kosher salt 1 tablespoon neutral oil, such as canola or grapeseed 3 tablespoons unsalted butter, divided 1/4 cup dry white wine 1 (14.5-ounce) can low-sodium beef broth   2/3 cup sour cream 1 tablespoon Dijon mustard   1 1/2 teaspoons Worcestershire sauce Freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves or chives (optional) Cooked egg noodles, mashed potatoes, or rice, for serving Instructions: Slice the beef strips against the grain into 1/2 inch strips. If the strips are long, cut them in half. Place in a large plastic bag. Using a rolling pin, lightly pound the beef to flatten slightly and tenderize. Add 2 tablespoons of flour, paprika, and salt. Seal the bag and shake to evenly coat the beef. In a large skillet over high heat, heat the oil. Working in batches, add the beef in a single layer and sear until browned on the outside, about 30-60 seconds per side. Remove to a plate. Sprinkle the beef with any remaining flour mixture from the bag. Reduce the heat to medium-high and add 1 tablespoon of butter. Add the onions and cook, stirring occasionally, until softened, about 4 minutes. Add the mushrooms and a pinch of salt. Cook, stirring frequently, until the mushrooms and onions are browned, about 10-15 minutes. Add the garlic, remaining 1 tablespoon flour, and remaining 2 tablespoons butter. Stir until the butter is melted and the mixture is fragrant, about 30 seconds. Add the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half. Add the beef broth and bring to a simmer. Cook until reduced by half, about 5 minutes. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Cook until heated through, about 1-2 minutes. Return the beef to the skillet and cook until just warmed through, about 1-2 minutes. Garnish with fresh herbs, if desired. Serve over egg noodles, mashed potatoes, or rice. Enjoy! Read More

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