Beef Stroganoff

This easy, 30-minute beef stroganoff features tender strips of seared rib-eye steak and Swiss brown mushrooms coated in a rich, tangy sour cream and beef stock sauce. It is beautifully flavored with Dijon mustard, brandy, and Worcestershire sauce, making it a perfect comforting meal when served over pasta or mashed potatoes. Chef's tips: (1) Do not slice the beef too thinly, or it will overcook and become tough very quickly. (2) Searing the beef in batches prevents overcrowding the pan, ensuring a beautiful brown crust rather than boiling the meat. (3) Sour cream splits and curdles easily under high heat. Always turn the stove down to low before stirring it into the sauce. (4) Leftovers can be stored in the fridge in an airtight container for up to 4 days, or frozen for up to 6 months.

• Time: 30 min
• Servings: 4

Source: ChefChef

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