Beef Stroganoff

For the Beef

• 2 pounds beef sirloin or tenderloin, thinly sliced
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Sauce

• 1 large yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup dry white wine (optional)
• 1 cup sour cream
• 2 tablespoons fresh parsley, chopped

Prepare the Beef

1. In a bowl, toss the beef slices with flour, salt, and pepper until evenly coated.

Cook the Beef

1. Heat olive oil and butter in a large skillet over medium-high heat. Add beef in batches and cook until browned on all sides. Remove beef from skillet and set aside.

Make the Sauce

1. Add the sliced onion to the same skillet and cook until softened and lightly browned, about 5-7 minutes. Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes more. Stir in the minced garlic and cook for 1 minute until fragrant.

Simmer the Sauce

1. Pour in the beef broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes to reduce slightly.

Combine and Finish

1. Reduce heat to low. Stir in the sour cream until the sauce is smooth and creamy. Return the cooked beef to the skillet and stir to coat. Cook gently for 2-3 minutes until heated through, being careful not to boil. Stir in the fresh parsley.