500gsirloin steak or ribeye, cut into ½-inch thick strips
4tbspflour, divided
1tspsalt
½tspblack pepper
2tbspolive oil
2tbspbutter
1smallred onion, sliced
500gmushrooms, sliced
1tspminced garlic
500mlbeef broth
2tspWorcestershire sauce
½tbspdijon mustard
½tbspdried thyme leaves
½cupcooking cream
Garnish
chopped chives or parsley
Optional
250gPappardelle
Instructions
Combine the beef strips with two tablespoons of flour, salt, and black pepper in a large mixing. Toss to coat the beef evenly with the flour mixture.
Heat the olive oil in a large skillet over medium-high heat. Add the beef strips in small batches and cook until lightly browned on both sides, about 1 minute per side. Remove the beef from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the onion and cook until softened about 4-5 minutes.
Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms are softened about 4 minutes. Stir in the remaining tablespoon of flour and cook for 1 minute.
Pour the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme leaves. Bring to a boil, then reduce the heat and let the sauce simmer for 5 minutes. If the sauce is too thin, you can continue cooking until it thickens to your desired consistency.
Add the beef strips (with any accumulated juices) to the skillet and cook for 2 minutes or until heated through.
Stir in the cooking cream and let the sauce cook for another minute oruntil it's warmed through.
Season the stroganoff with additional salt and black pepper to taste, ifneeded.
Serve the beef stroganoff over pappardelle or rice, garnished with chopped parsley or chives if desired. Enjoy!