Beef Stroganoff — Classic Creamy Dinner for Four

A classic creamy Beef Stroganoff with sour cream sauce, brown mushrooms, and tender strips of beef, perfect for busy nights.

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Slice and season the beef: Pat the beef dry and slice thinly across the grain into strips. Season lightly with salt and pepper.
Brown the beef in batches: Heat oil in a skillet and sear half the beef until browned. Transfer to a plate and repeat with remaining beef.
Cook onions and mushrooms: Add onions and mushrooms to the pan, sautéing until onions are translucent and mushrooms are golden.
Add garlic and flour; deglaze: Stir in garlic, then sprinkle flour over the vegetables and stir. Pour in wine to deglaze and simmer.
Build the sauce: Pour in beef stock and bring to a gentle simmer to thicken, then stir in Dijon mustard.
Temper the sour cream and finish the sauce: Whisk sour cream with hot sauce, then add to the pan. Return beef and warm through.
Rest and serve: Let the pan sit for a few minutes to thicken, garnish with parsley, and serve over noodles or rice.

For best results, avoid overcrowding the pan while searing the beef. Always temper the sour cream before adding to prevent curdling.