Beef Stroganoff

This is the most comforting of comfort foods for me as I grew up having it as a semi-annual supper.

Ingredients

• 1 lb beef sirloin thinly sliced into strips. Alternatively, 1 lb ground bison.
• 2 tbsp favorite oil (safflower, butter, etc)
• 1 large yellow or white onion finely diced
• 2 cloves garlic minced
• 8 oz mushrooms sliced
• 3 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Dijon mustard
• 1 creme fraiche
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley optional
• Egg noodles, baked potato, or rice for serving

Directions

Season the beef strips with salt and pepper and dust with a tablespoon of flour. Add oil to large skillet over medium-high heat.

Add the beef strips and cook until browned on all sides, about 4 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add a tablespoon of butter. Addd the diced onion and sauté until softened, about 5 minutes.

Add the garlic and mushrooms. Cook until the mushrooms are browned and have released their moisture.

Sprinkle the flour over the vegetable mixture and stir, cooking for about 1 minute to incorporate the flour.

Stir in the beef broth until the mixture thickens.

Add the Dijon mustard and stir well.

Return the browned beef strips to the skillet, along with any accumulated juices. Reduce the heat to low, then stir in the creme fraiche.

Simmer for about 5 minutes, or until the beef is heated through and the sauce is creamy. Adjust seasoning with salt and pepper to taste.

Serve the Beef Stroganoff over a bed of egg noodles or rice, garnished with chopped fresh parsley if desired.