I sometimes find it easier to use my toys if I have a favorite meal or special occasion to present at the end.

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The other day, I was chatting with my husband about what to post online. I felt like I hadn’t been active enough on the blog or social media in general. The past several months have been a whirlwind, with me fighting just to get the site functional. 💻

As we talked, a delicious memory sparked an idea. My husband mentioned how much he loves beef stroganoff, and I couldn’t help but agree – it’s one of my favorites too! 😋 Suddenly, I knew exactly what my next post should be about. I found a recipe that seemed perfect, but, as usual, I couldn’t resist putting my own spin on it.

I never seem to follow recipes to the letter. Instead, I use them as a suggestion and let my taste buds lead the way, creating something uniquely mine. I know this can be a bit chaotic for some, so whenever possible, I’ll provide precise measurements and exact steps to make it easier for everyone to follow along.

I’m also hoping to get my camera working soon so I can show off all of my kitchen gadgets and cooking adventures. 📸🍳

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Beef Stroganoff Recipe

Ingredients:

 

• • 1 lb beef sirloin or tenderloin, sliced into thin strips

• • 1 medium onion, finely chopped (I used a Vidalia)

• • 2 cloves garlic, minced

• • 1 cup beef broth

• • 1 cup sour cream

• • 1 tbsp Dijon mustard

• • 2 tbsp flour

• • 8 oz mushrooms, sliced

• • 2 tbsp butter

• • 2 tbsp olive oil

• • Salt and pepper to taste

• • Fresh parsley, chopped or scallions (for garnish)

• • Pasta to serve over (I made using pasta machine)

Instructions:

 

Prepare the Beef:

 

1. 1. Season the beef strips with salt and pepper.

1. 1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.

1. 1. Add the beef strips and cook until browned on all sides, about 2-3 minutes per side. Do this in batches if necessary to avoid overcrowding the pan.

1. 1. Remove the beef from the skillet and set aside.

 

Cook the Vegetables:

 

1. 1. In the same skillet, add 1 tbsp of olive oil and 2 tbsp of butter.

1. 1. Add the chopped onion and cook until softened, about 3-4 minutes.

1. 1. Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.

 

Make the Sauce:

 

1. 1. Sprinkle the flour over the mushroom mixture and stir well to combine. This will help thicken the sauce.

1. 1. Gradually add the beef broth, stirring constantly to avoid lumps.

1. 1. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken.

 

Combine and Finish:

 

1. 1. Lower the heat and stir in the sour cream and Dijon mustard. Mix until well combined.

1. 1. Return the beef strips to the skillet, along with any accumulated juices. Cook for another 2-3 minutes, allowing the beef to heat through.

1. 1. Adjust seasoning with salt and pepper to taste.

1. 1. At this point, I also decide if the sauce is as creamy as I would like it to be. Add either another half cup of Sour Cream or a can of Coconut Cream. I love how creamy the coconut makes the sauce and sometimes lends a touch of “Curry-like essence” to the sauce.

 

Serve:

• • Serve the beef stroganoff over Pasta or rice.

• • Garnish with freshly chopped parsley.

Enjoy your elevated homemade beef stroganoff! 🍽️