Beef Stroganoff

Ingredients

• 1 lb top sirloin steak
• 2 tbs olive oil
• 2 tbs butter
• ½ medium onion, finely chopped
• ½ lb brown mushrooms, thickly sliced
• 1 garlic cloves, minced
• 1 tbs all-purpose flour
• 1 C beef broth
• ¾ C heavy whipping cream
• ¼ C sour cream
• 1 tbs Worcestershire sauce
• ½ tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

Directions

1. Place a large deep pan or Dutch oven over medium-high heat.
2. Add 2 tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
3. Add 2 tbsp butter, chopped onion and sliced mushrooms. Sauté 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
4. Add 1 minced garlic clove and sauté 1 minute until fragrant.
5. Add 1 tbs flour and sauté another minute stirring constantly.
6. Pour in 1 C beef broth, scraping any bits from the bottom of the pan
7. Add the whipping cream and simmer another 1 to 2 minutes or until slightly thickened
8. Stir a few tbs of the sauce into ¼ C of sour cream to temper it so it doesn't curdle, then add it to the pan while stirring constantly
9. Stir in the Worcestershire, the Dijon mustard, and season with salt and pepper, and continue simmering until sauce is creamy.
10. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.