A ‘classy’ take on beef stroganoff using sliced seared steak smothered in the super tasty, umami packed mushroom, onion, paprika and sour cream sauce! Yum!
Ingredients: 1 cup beef broth,1 tablespoon butter,1 tablespoon dijon mustard,2 teaspoons dried dill (optional)*,2 teaspoons fish sauce (or soy sauce or tamari),2 tablespoons flour (or rice flour),2 cloves garlic, chopped,8 ounces mushrooms, quartered or sliced,1 tablespoon oil,1 onion, diced or sliced,2 teaspoons paprika*,salt, pepper and paprika to taste,salt and pepper to taste,1/3 cup sour cream,1 pound steak (such as rib eye, strip, etc.),2 teaspoons thyme, chopped (or 1 teaspoon dry thyme),2 teaspoons worcestershire sauce
Instructions:
- Heat the oil and butter in a large pan over medium-high heat, add the steak and cook until lightly browned, about 2-4 minutes per side (or the desired level of doneness), before setting aside.
- Add the onion and mushroom and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
- Add the garlic and thyme, sprinkle on the flour and cook until fragrant, about a minute.
- Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
- Add the mustard, worcestershire sauce, fish sauce, and dill and simmer until the sauce thickens a bit, about 2-3 minutes, before removing from heat and mixing in the sour cream and seasoning with salt and pepper.Slice the steak and serve it on top of the sauce on a plate full of egg noodles!