Beef Stroganoff

1 1/2 pounds lean beef (top sirloin or similar) (can also use sliced pork instead)
4 Tbsp butter
1 medium onion (quartered and sliced)
1/2 lb brown mushrooms thickly sliced
1 garlic cloves minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper

Garnish: 1 tablespoon finely chopped fresh parsley


Melt butter in frying pan and start sauteeing the onions, mushrooms, garlic and meat.

Sprinkle the flour on top and gradually start adding the beef broth, blending it with the flour using a rubber spatula. Once blended and simmering hot get a a separate bowl to temper the sour cream.

Stir a few tablespoons of the sauce into 1/4 cup of sour cream so that it doesn’t curdle then add it to the pan while stirring constantly.  Once the sour cream is tempered, add it to the sauce in pan.  Season with dijon mustard, salt, pepper, worcestershire sauce.

Serve with flat egg noodles.