Basic Beef Stroganoff

step 1.

Begin by preparing the ingredients. Cut the beef sirloin against the grain into thin strips. Thinly slice the onion and mince the garlic cloves. Chop the fresh parsley and set aside.

step 2.

Season the beef strips with salt and pepper, then dust with flour until evenly coated.

step 3.

In a large skillet, melt the butter over medium-high heat. Once melted, add the sliced onion and minced garlic. Cook until the onion is softened and translucent, about 5 minutes.

step 4.

Add the seasoned beef strips to the skillet with the onion and garlic. Cook until browned, about 3-4 minutes. Remove the beef with a slotted spoon and set aside.

step 5.

To the same skillet, add the beef broth, Dijon mustard, and paprika. Stir to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.

step 6.

Return the cooked beef to the skillet with the sauce. Simmer until the beef is fully cooked through and the sauce has thickened slightly, about 10-15 minutes.

step 7.

Remove the skillet from the heat. Stir in the sour cream until well combined. Taste and adjust seasoning with additional salt and pepper if needed.

step 8.

Sprinkle the chopped parsley over the beef stroganoff. Serve hot over cooked egg noodles or rice.

step 9.

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave, adding a splash of beef broth or water if needed to thin the sauce. Leftover stroganoff can also be repurposed as a filling for stuffed peppers or as a topping for baked potatoes.