Beef Stroganoff

Instructions

1. Prepare the beef
   Pat the beef strips dry with paper towels. In a bowl, mix 2 tablespoons of flour with salt and pepper. Toss the beef strips in this mixture until evenly coated.
2. Sear the beef
   Heat 2 tablespoons of butter and olive oil in a large skillet over high heat. Working in batches, add the beef strips in a single layer and sear for 1 minute per side until browned but not fully cooked. Transfer to a plate and set aside.
3. Cook the vegetables
   In the same skillet, add the remaining butter. Add the onions and cook for 2-3 minutes until softened. Add the mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown. Add the garlic and cook for another 30 seconds until fragrant.
4. Create the sauce
   Sprinkle the remaining tablespoon of flour over the mushroom mixture and stir to coat. Add the Dijon mustard and beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes until the sauce begins to thicken.
5. Finish the dish
   Reduce heat to low. Return the beef and any accumulated juices to the skillet. Stir in the sour cream until well combined, being careful not to let the sauce boil after adding the sour cream to prevent curdling. Cook for 2-3 minutes until the beef is warmed through and the sauce is smooth.
6. Serve
   Serve the beef stroganoff hot over cooked egg noodles. Garnish with freshly chopped parsley. For an authentic Russian presentation, you can also serve with a side of steamed vegetables or a simple green salad.