Creamiest Beef Stroganoff

Creamiest Beef Stroganoff

Ingredients

• 12 oz. beef steaks, cubed (I used sirloin filet steak)
• 8 oz. miniature white mushrooms (or regular sliced mushrooms)
• 3 T butter or olive oil
• 3 T balsamic vinegar
• 1/2 C beef stock
• 1/4 C dry red wine (or 1/4 C extra stock if you don’t use wine)
• 3/4 C sour cream
• 1 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 tsp. parsley flakes (or a handful of freshly chopped parsley)
• Salt and Pepper (to taste)

Instructions

1. Melt butter in a large skillet over medium-high heat.
2. Add steak cubes, balsamic vinegar, garlic powder, onion powder, and parsley to the pan and sear the beef cubes, stirring frequently. Sear from approximately 10 minutes.
3. Once the steak is sufficiently seared, add mushrooms, beef stock and wine into the pan. Reduce the heat to medium-low and allow the mushrooms to cook down a bit and release their water; about 10 minutes.
4. Add in sour cream and stir well until it melts and is evenly distributed. It may separate slightly from the mixture, but that’s OK.
5. Salt and pepper the dish and taste the sauce with a spoon until it’s the right level of saltiness/pepperiness. Continue to cook the dish another 10-15 minutes, or until about half of the liquid has dissolved from the pan and the sauce left behind is nice and thick.
6. Use a slotted spoon to remove the meat and mushrooms but leave a lot of the sauce behind.
7. Use a stick blender, if you have one, to emulsify the sauce. This will make it thick and prevent it from separating (this is not critical, but it does help with the aesthetics and flavor of the dish).
8. Pour a spoonful of sauce over each serving of meat and mushrooms. Top with extra parsley, if desired.