Beef Stroganoff

The whole family will love it.

Ingredients

700 grams beef chuck, cut into 0.6 cm thick strips on the diagonal

2 teaspoons salt, divided

2 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

1 medium yellow onion, diced

450 grams white mushrooms, sliced

2 garlic cloves, minced

¼ cup flour

2 cups beef broth

1 tablespoon fresh thyme, chopped

¼ teaspoon freshly ground black pepper

1 tablespoon Worcestershire sauce

½ cup sour cream

1 tablespoon Dijon mustard

Cooked pasta or mashed potatoes, for serving

Fresh parsley, chopped, for serving (optional)

Step-by-step instructions

Season the pieces of meat with 1½ teaspoons salt.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the meat in small batches and cook without stirring until browned, 1 to 2 minutes per side. Transfer to a plate. Repeat with the remaining meat, adding the remaining olive oil as needed.

 Reduce the heat to medium. Add the butter to the same pot. Once the butter has melted, add the onion and mushrooms and cook until the onion has softened and the mushrooms begin to brown, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.

 Add the flour and cook, stirring, for 1 minute. Slowly pour in the beef broth and stir until fully incorporated. Add the thyme, remaining ½ teaspoon salt, and pepper, and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes. Add the Worcestershire sauce, sour cream, and Dijon mustard, and stir until combined. Bring the sauce to a simmer and cook until thickened. Return the meat to the pan and stir until fully coated.

 Serve with your choice of pasta or mashed potatoes, and sprinkle with parsley, if desired. 

Enjoy your meal!