Ingredients:
1 lb (450 g) beef sirloin or tenderloin, thinly sliced
8 oz (225 g) mushrooms, sliced
1 small onion, finely chopped
3 tbsp butter
2 tbsp olive oil
3 tbsp all-purpose flour
1 cup beef broth
1 cup sour cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp garlic powder (or 2 cloves garlic, minced)
Salt and black pepper, to taste
2 tbsp chopped parsley (optional)
Cooked egg noodles or rice, for serving
Prep:
Slice beef thinly.
Slice mushrooms.
Chop onion (and mince garlic if using).
Brown beef:
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Season beef with salt, pepper, and paprika.
Add beef in a single layer; cook until browned, 1–2 minutes per side.
Remove beef to a plate.
Cook mushrooms and onion:
Add remaining 2 tbsp butter to the skillet.
Add onion; cook 3–4 minutes until softened.
Add mushrooms; cook 5–7 minutes until browned and moisture releases.
Thicken sauce:
Sprinkle flour over mushrooms and onions; stir 1 minute.
Slowly pour in beef broth, whisking until smooth.
Simmer 2–3 minutes until slightly thickened.
Finish stroganoff:
Stir in Dijon mustard and Worcestershire sauce.
Return beef and any juices to the skillet.
Simmer gently 3–5 minutes, until beef is cooked through.
Add sour cream:
Reduce heat to low.
Whisk sour cream with a few spoonfuls of hot sauce, then pour back into the skillet.
Stir until smooth; heat through without boiling, 1–2 minutes.
Serve:
Spoon over cooked egg noodles or rice.
Top with parsley if desired.