Beef Stroganoff

Ingredients

• 2 tablespoons olive oil
• 1 lb beef stew meat, cut into cubes
• Salt and freshly ground black pepper, to taste
• 1 medium onion, diced
• 2 cloves garlic, minced
• 12 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1/2 cup sour cream
• 1/4 cup white wine (optional)

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and season with salt and pepper.
2. Cook the beef for 4-5 minutes, stirring occasionally, until browned on all sides. Remove the beef from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook for 3-4 minutes, stirring occasionally, until the onion has softened.
4. Add the mushrooms and cook for an additional 5 minutes, stirring occasionally.
5. Stir in the flour and cook for 1 minute.
6. Whisk in the beef broth, Worcestershire sauce, Dijon mustard, parsley and white wine (if using). Bring the mixture to a boil and reduce the heat to low.
7. Return the beef to the skillet and simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
8. Stir in the sour cream and cook for an additional 2 minutes, stirring occasionally.
9. Serve hot over egg noodles, rice or mashed potatoes.

Interesting Facts

• Beef Stroganoff is a classic Russian dish that first appeared in the early 19th century.
• The dish is named after the Stroganov family, a prominent Russian family of the time.
• It is a popular dish in many countries and is often served with egg noodles, rice or mashed potatoes.
• The addition of white wine is optional, but it adds a nice depth of flavor to the dish.