Beef Stroganoff with Mushroom Gravy

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat (190°C / 190.6°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the about 680 g of thinly sliced beef sirloin and cook for 3 to 4 minutes per side, until the beef is browned on all sides. Remove the browned beef from the skillet and set it aside on a plate.
2. 2Add the 1 medium chopped onion and the about 450 g of sliced cremini mushrooms to the same 30.48 cm skillet. Cook over medium-high heat (190°C / 190.6°C), stirring occasionally, for 5 to 7 minutes, until the onions are softened and translucent, and the mushrooms have released their liquid and started to brown. Stir in the 2 cloves of minced garlic and cook for 1 minute more, until the garlic is fragrant.
3. 3Pour the 2 cups of beef broth into the skillet. Add the 2 teaspoons of Dijon mustard and the 1 tablespoon of Worcestershire sauce. Stir everything together, scraping any browned bits from the bottom of the skillet, and bring the mixture to a gentle simmer over medium heat (160°C / 162.8°C).
4. 4Reduce the heat to low (95°C / 93.33°C). Stir in the 1 cup of dairy-free sour cream until it is fully combined and the sauce is smooth. Return the browned about 680 g of beef sirloin to the skillet and stir to coat it in the sauce. Let the stroganoff heat through gently for 2 to 3 minutes, ensuring it does not boil.
5. 5While the stroganoff is heating, bring a large pot of water to a rolling boil. Add the about 450 g of egg-free noodles and cook for 7 to 10 minutes, or until the noodles are tender but still firm to the bite (al dente). Carefully drain the cooked noodles well using a colander.
6. 6Season the stroganoff with salt and pepper to your taste. Stir to combine the seasonings evenly.
7. 7Serve the Beef Stroganoff immediately over the cooked about 450 g of egg-free noodles. Garnish each serving with the 2 tablespoons of chopped fresh parsley.

Substitutions

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