Creamy Beef & Mushroom Stroganoff
1 1/2 - 2 pounds beef, thinly sliced (sirloin, chuck, round etc.)
2 tblsp Worcestershire sauce
2 cups beef broth
2 tblsp flour or cornstarch
1 medium onion, chopped
2 tblsp garlic, minced
2 cups mushrooms, fresh, sliced
1 cup sour cream
1 tsp salt
1 tsp pepper
1/3 cup or more to taste dry white or red wine
1/2 - 1 small can tomato paste
1 tblsp or to taste dried crushed red pepper flakes
Season your beef with salt and pepper.
Place 2-3 tablespoons of olive oil in a large non-stick frying pan over medium to medium high heat.
Sear the sliced beef until browned. Transfer to a plate and set aside. Cover loosely with tinfoil if desired.
Add a little more olive oil. Next, add your onions and fry them until they are starting to become tender. Add the garlic and stir until combined. Finally add your mushrooms and fry until they are tender, about 10 more minutes.
Return the beef strips to the pan. Add the beef broth and Worcestershire sauce. Bring to a boil and then reduce heat to simmer.
Sprinkle the flour or cornstarch all over the top of the beef mixture and stir to combine. You can also remove a scoop of sauce into a measuring cup and stir flour or cornstarch with it until blended and then return it to your skillet if you prefer.
Taste the beef mixture. You can add tomato paste, red wine or crushed red pepper flakes at this point if desired.
Simmer on low for around 30 minutes and your sauce has nicely thickened. Stir occasionally while simmering. Remove and measure sour cream from the fridge and set aside.
Cook egg noodles, rice, potatoes or other pasta according to package instructions while sauce is thickening.
Remove stroganoff from heat. Stir in sour cream right before you serve over top pasta, mashed potatoes or rice. Enjoy!