Beef Stroganoff II

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds beef sirloin steak, cut into thin strips
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• ½ cup sour cream
• Salt and pepper to taste
• ½ cup chopped fresh parsley

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef strips, and cook until lightly browned, about 5 minutes.
2. Add the onion, garlic, mushrooms, thyme, and paprika. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Stir in the flour, and cook for 1 minute.
4. Slowly stir in the beef broth, and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened, about 10 minutes.
5. Stir in the sour cream and season with salt and pepper. Simmer for 5 minutes.
6. Garnish with parsley, and serve over hot egg noodles, mashed potatoes, or rice.

Interesting Facts

• Beef Stroganoff is a traditional Russian dish that was named after a 19th-century Russian diplomat, Count Pavel Stroganov, who was believed to have created the dish.
• Beef Stroganoff is a popular dish around the world and can be served with a variety of accompaniments such as egg noodles, mashed potatoes, or rice.
• The traditional recipe calls for the beef to be cooked in a sour cream sauce, but modern variations often include cream of mushroom soup or white wine.