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beef stroganoff
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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6


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Step 1

Slice the steak against the grain into ¼ inch thick strips, discarding any excess fat and sprinkle with 1 ½ teaspoon salt

Step 2

In a large skillet heat 1 tablespoon olive oil high heat

Step 3

Working in small batches cook the beef by resist the urge to move the meat around (similar to our Philly cheese steak recipe)

Step 4

You are looking for a nice brown sear, about 1-2 minutes

Step 5

Flip the beef and continue cooking until both sides are nice and browned

Step 6

Remove from pan and repeat with remaining meat

Step 7

Once finished, set meat aside

Step 8

Note: Add more olive oil to the pan, if it gets too dry

Step 9

In the same pan add the butter

Step 10

Once melted melted, add the onions and mushrooms and cook until the onions soften and the mushrooms have released all of their liquid and start to brown, about 5 minutes

Step 11

Add garlic and sauté for 1 more minute

Step 12

Add the flour to the onion mushroom mixture stirring, for 1 minute

Step 13

Slowly add the beef broth, a little at a time and stir until fully incorporated

Step 14

Add the thyme, salt and pepper and simmer, stirring often, until it begins to thicken, about 5 mins

Step 15

Add the Worcestershire sauce, sour cream and Dijon mustard, stirring until the sauce is combined

Step 16

Bring the sauce to a gentle simmer and allow to cook until the sauce thickens

Step 17

Add meat back into the sauce along with fresh parsley and serve with noodles or mashed potatoes

Step 18


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