Ingredients
Units
Scale
- 2 Tbsp. vegetable oil, divided
- 2 onions, sliced
- 8 oz. sliced cremini mushrooms
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour plus 1 tablespoon flour, divided
- 2 tsp. salt
- 1 tsp. pepper
- 1 lb. beef strips
- 1 cup beef stock (store-bought or homemade)
- 1 Tbsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. paprika
- 1 tsp. whole peppercorns
- 1/2 cup sour cream
Instructions
- Heat 1 tablespoon of the oil in a 10-inch skillet. Add the onions, mushrooms, and garlic. Cook over medium heat, stirring occasionally, until the onions are tender. Remove from the skillet.
- Combine ¼ cup of the flour, salt, and pepper in a large bowl. Add the beef strips and toss to coat. Transfer the beef to a plate, shaking off any excess flour.
- Return the skillet to the stove over medium-high and add the remaining oil.
- When the oil is hot, add the beef to the pan in a single layer. Cook for 2 minutes, until golden brown. Flip the beef and sprinkle it with the remaining tablespoon of flour.
- Add the beef stock, mustard, Worcestershire sauce, paprika, and peppercorns. Simmer 10 minutes, until the gravy is thickened.
- Return the mushrooms and onions to the pan and remove from heat.
- Add the sour cream to a small dish. Stir in a few tablespoons of the gravy to warm it up (this will prevent it from curdling.) Stir the warmed sour cream into the Stroganoff, stirring constantly.
- Taste and adjust the seasoning as needed. If the flavors seem flat, a generous pinch of salt will help bring it together and perk everything up.