Beef Stroganoff ✅

Ingredients

• 1.25 lb beef steak
• 2 tbsp vegetable oil , divided
• 1 large onion, halved and sliced
• 10 oz mushrooms, sliced
• 3 T butter
• 2 T flour
• 2 cups beef broth
• 1 T Dijon mustard
• 2/3 cup sour cream
• Salt and pepper

SERVING

• 12 oz egg noodles, prepared per package instructions
• Chopped chives, for garnish (optional)

Steps

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 1/3" thick. Slice into 1/5" strips, discarding excess fat and cutting long pieces in half

2. Sprinkle with a pinch of salt and pepper.

3. Heat 1/2 the oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about if it is still red inside.

4. Add remaining oil and repeat with remaining beef.

5. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

6. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).

7. Add flour and cook, stirring for 1 minute.

8. Add half the broth while stirring. Once incorporated, add remaining broth.

9. Stir some more, then add sour cream and mustard. Stir until incorporated.

10. Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of gravy (3 - 5 minutes), adjust salt and pepper to taste.

11. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.

12. Serve over prepared egg noodles, and garnish with chives if desired.

Notes