Classic Beef Stroganoff

Ingredients

• 2 to 2½ lbs boneless sirloin, trimmed and cut into thin strips
• ½ cup flour
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 4 tbsp butter
• 3–4 shallots or 1 onion, thinly sliced
• ½ lb mushrooms, thinly sliced
• 2 cups beef or chicken stock
• 2 tbsp dry mustard
• 1 tbsp smoked paprika
• 2 tbsp sweet paprika
• 1 cup sour cream
• 1 tbsp sherry
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• Pinch freshly grated nutmeg
• 3 tbsp finely chopped parsley
• 3 tbsp finely chopped dill
• Crispy onions and buttered noodles or rice, to serve

Recipe

1. Combine flour, salt, and pepper. Dredge the meat strips in the mixture.
2. In batches, brown the meat in 3 tbsp butter over medium-high heat, about 1 minute per side (still slightly pink inside). Remove and set aside.
3. Add shallots to the same pan and sauté until transparent. Add mushrooms and remaining 1 tbsp butter and sauté 3–5 minutes longer.
4. Return meat to pan with the beef stock. Bring to a boil and cook until meat is tender, about 10 minutes, stirring often. Remove from heat.
5. Whisk together sour cream, Dijon, sherry, and Worcestershire. Add a ladleful of the hot beef sauce to the sour cream and stir to temper it, then add the mixture back to the pan.
6. Sprinkle with parsley, dill, and nutmeg. Stir to combine. Top with crispy onions and serve over buttered noodles or white rice.