Beef Stroganoff

🔥 Prep

• Slice the 500 g beef into thin strips (about 1 cm wide).
• Clean and slice the 200 g mushrooms.
• Peel and finely chop the 1 pcs onion.
• Measure out 150 ml sour cream, 200 ml beef broth, 1 tbsp flour, and 2 tbsp butter and have them ready.

🔥 Cook

• 1. Heat 1 tbsp of the butter in a large skillet over medium-high heat.
• 2. Add the sliced beef and sear for 2‑3 minutes until browned but still pink inside; remove and set aside.
• 3. In the same skillet, add the remaining 1 tbsp butter and the chopped onion; sauté for 3‑4 minutes until translucent.
• 4. Add the sliced mushrooms and cook for 5‑6 minutes until they release moisture and start to brown.
• 5. Sprinkle the 1 tbsp flour over the mushroom‑onion mixture, stirring to coat; cook for 1 minute to remove raw flour taste.
• 6. Gradually pour in the 200 ml beef broth while stirring; bring to a gentle boil and simmer for 4‑5 minutes until the sauce thickens slightly.
• 7. Reduce heat to low, stir in the 150 ml sour cream, and warm for 2‑3 minutes—do not let it boil.
• 8. Return the seared beef (with any juices) to the skillet, toss to coat, and heat for 1‑2 minutes until the beef is warmed through.
• 9. Adjust seasoning with salt and pepper to taste.

🔥 Serve

• Spoon the beef stroganoff over cooked egg noodles, rice, or mashed potatoes.
• Garnish with a sprinkle of fresh chopped parsley or dill if desired.
• Serve immediately while hot.