Beef Stroganoff - a classic family favorite dinner made with perfectly seared beef strips smothered in a rich, creamy mushroom gravy. Incredible dinner in just less than an hour!
Wash then pat dry the steak with a paper towel. Take out excess fat from the beef and pound it to 1/3 inch thick using a meat mallet or a rolling pin. Slice the beef into tiny strips (slice across the grains), season steak with salt and pepper to taste.
Place a 12-inch non-stick skillet over medium-high heat, then add oil. When oil sizzles, add beef strips to the pan in a single layer and pan fry meat until all sides are well brown; stirring frequently for about 3-5 minutes. You may do this in batches to avoid overcrowding the pan.
Take out the steak from the skillet and set aside.
Melt 1-2 tablespoons of butter over medium heat, add in mushroom and sauté until golden brown for about 7 to 10 minutes until all the liquid released have evaporated, stirring occasionally. Remove mushroom from skillet and set aside.
Add the remaining butter to the pan and let it melt, then add onions, garlic, thyme and bay leaf. Cook stirring for a minute until onions are softened and translucent. Sprinkle in flour and cook for another minute stirring frequently to avoid burns.
Turn the heat to low and whisk in the beef broth slowly, deglazing the pan by scraping off all the bits on the sides and bottom of the pan. Bring the mixture to a boil and simmer for 3 to 5 minutes.
Once the mixture has thickened, stir in the Worcestershire sauce, paprika, Dijon mustard and sour cream. Stir until evenly combined and aromatic, about a minute. Adjust salt and pepper to taste.
Return the mushroom and steak to the skillet including all the juice on the plate of steak, simmer again for 2-3 minutes then take pan off heat.
Sprinkle Stroganoff with fresh chopped parsley and serve with pasta, mashed potatoes or rice.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.