recipe beef stroganoff

 Yields: 4 servings

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients:

 * 1 pound beef tenderloin, thinly sliced against the grain

 * 1 tablespoon all-purpose flour

 * 1/2 teaspoon salt

 * 1/4 teaspoon black pepper

 * 2 tablespoons olive oil

 * 1 large onion, sliced

 * 8 ounces mushrooms, sliced

 * 2 cloves garlic, minced

 * 1/4 cup all-purpose flour

 * 1 cup beef broth

 * 1/2 cup sour cream

 * 1/4 cup Dijon mustard

 * 1 tablespoon Worcestershire sauce

 * 1 teaspoon paprika

 * 1/4 teaspoon dried thyme

 * Chopped fresh parsley, for garnish

Instructions

 * Prepare the beef: In a shallow dish, combine the flour, salt, and pepper. Dredge the beef slices in the flour mixture, shaking off any excess.

 * Sear the beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef slices in batches and sear until browned on both sides. Remove the beef from the skillet and set aside.

 * Sauté the vegetables: Add the onion and mushrooms to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

 * Make the sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth until smooth. Bring the sauce to a simmer and cook until thickened, about 5 minutes.

 * Combine and finish: Stir in the sour cream, Dijon mustard, Worcestershire sauce, paprika, and thyme. Season with salt and pepper to taste. Return the beef to the skillet and cook until heated through, about 5 minutes.

 * Serve: Garnish with chopped parsley and serve immediately over egg noodles or rice.

Tips:

 * For a richer flavor, use a combination of beef tenderloin and sirloin.

 * Add a splash of red wine to the sauce for extra depth of flavor.

 * Serve with a side of steamed broccoli or a green salad.

 * Leftovers can be stored in the refrigerator for up to 3 days.

Enjoy your delicious Beef Stroganoff!