𝐁𝐞𝐞𝐟 𝐒𝐭𝐫𝐨𝐠𝐚𝐧𝐨𝐟𝐟

 

 

INGREDIENTS:

– 1 pound beef sirloin or tenderloin, thinly sliced into strips

– 1 tablespoon olive oil

– 1 small onion, finely chopped

– 2 cloves garlic, minced

– 8 ounces mushrooms, sliced

– 1 cup beef broth (or halal beef broth)

– 1 cup sour cream

– 1 tablespoon Dijon mustard

– 1 tablespoon Worcestershire sauce (make sure it’s halal)

– 2 tablespoons all-purpose flour

– Salt and black pepper, to taste

– Cooked egg noodles or rice, for serving

– Fresh parsley, chopped (optional, for garnish)

 

INSTRUCTIONS:

1. In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned on all sides. Remove the beef from the skillet and set aside.

 

2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.

 

3. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

 

4. Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it starts to thicken, about 5 minutes.

 

5. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Cook until heated through, but do not boil.

 

6. Return the browned beef to the skillet, stirring to coat the meat with the sauce. Simmer for a few more minutes until the beef is heated through and the sauce has thickened to your liking. Season with salt and black pepper to taste.

 

7. Serve the beef stroganoff over cooked egg noodles or rice, and garnish with chopped fresh parsley if desired.

 

Enjoy your Beef Stroganoff!