⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 lb Beef sirloin
• 1 medium Onion
• 2 cloves Garlic
• 8 oz Mushrooms
• 1 cup Beef broth
• 2 tbsp All-purpose flour
• 1/2 cup Sour cream
• 1/4 cup Crème fraîche
• 4 tbsp Butter
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Paprika
• 8 oz Egg noodles

📖 Instructions

1. First, prep your ingredients. Peel and finely chop the onion and garlic. You know, those aromatic powerhouses that make everything taste better. Wash, trim, and slice the mushrooms. If you're feeling fancy, sauté them lightly beforehand for an extra depth of flavor. Just don’t overcrowd the pan; do it in batches.
2. Next, let's brown the beef. Season generously with salt and pepper. It's all about flavor! Then, heat a tablespoon of butter in a large skillet over medium-high heat. Add the beef, working in batches if necessary (again, overcrowding is the enemy of perfect browning!). Once nicely browned, remove it from the pan and set aside.
3. Now for the onion and garlic. Melt another tablespoon of butter in the skillet. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic, cooking for just another minute until fragrant. Watch carefully here, garlic burns in a flash—believe me, I've been there!
4. Time for the mushrooms! Add the mushrooms to the skillet and cook until they've released their moisture and browned slightly, around 5-7 minutes. Don't be afraid to use a bit more butter if the pan looks dry; butter makes everything better (almost).
5. Now, let's build the sauce. Pour in the beef broth, scraping the bottom of the pan to loosen any browned bits that cling. Stir in the flour and cook for one minute, until it starts to thicken slightly. This is your roux—the magic ingredient that brings everything together.
6. Stir in the sour cream and crème fraîche (or Greek yogurt). Season with salt, pepper, and paprika to taste. Simmer until heated through, taking care not to boil the sauce. We want it to be creamy, not curdled!
7. Finally, add the cooked beef back to the skillet. Stir gently to coat everything in the luscious sauce. The best part is about to begin—taste testing! If it needs more seasoning, add it! It’s your creation, make it your own.
8. Serve the stroganoff over egg noodles, garnishing with fresh parsley and a dollop of extra sour cream, if desired. This dish is always better the next day, so don't be surprised if you find yourself dreaming of those creamy beefy leftovers!

📝 Notes

• For extra richness, add a tablespoon of Dijon mustard to the sauce.
• If you don't have crème fraîche, use full-fat Greek yogurt as a substitute.
• You can use stew beef instead of sirloin, but be sure to cut it into bite-sized pieces.