Amazingly Creamy Beef Stroganoff

Fall is on the way, and while it is still blazing hot, the evenings are starting to cool down a bit. I love this time of year. It's like pre-fall. This recipe is still great for any season though! Here's what you'll need for 4 servings:

Photo byKylie

• 1 lb top sirloin steak, thinly sliced into 1/4" strips
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1/2 medium onion, finely chopped
• 1/2 lb baby bella mushrooms, sliced
• 1 garlic cloves, minced
• 1 Tbsp all-purpose flour
• 1 cup beef broth or stock
• 1/2 cup dry white wine
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 Tbsp Worcestershire sauce
• 1/2 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 oz wide egg noodles
• 2 Tbl chopped parsley or sliced chives

Heat a large deep pan or Dutch oven over medium-high heat. Add 2 tablespoons of oil, and once it’s very hot, arrange the thinly sliced beef strips in a single layer. Cook for 1 minute per side without stirring, until just browned and no longer red. Sear the beef in 2 batches to avoid overcrowding the pan. Transfer the beef to a plate and cover to keep warm.

In the same pan, add 2 tablespoons of butter, chopped onion, and sliced mushrooms. Sauté for 6-8 minutes, until the liquid evaporates and the onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sauté for 1 minute until fragrant. Stir in 1 tablespoon of flour and cook for another minute, stirring constantly.

Pour in the wine and deglaze the pan, scraping up any bits from the bottom of the pan. Add in the beef stock, and 3/4 cup of heavy cream and simmer for 1-2 minutes until slightly thickened.

To temper the sour cream and prevent curdling, mix a few tablespoons of the sauce into 1/4 cup of sour cream, then stir it into the pan while constantly mixing.

Add 1 tablespoon of Worcestershire sauce, 1/2 teaspoon of Dijon mustard, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper (or to taste). Continue simmering until the sauce becomes creamy. Return the beef and any juices to the pan, and heat just until the beef is warmed through.

Serve over warm egg noodles and top with chopped parsley or chives if desired. Enjoy!