Beef Stroganoff

Ingredients

• 250 g Cremini Mushrooms
• 300 g Beef Sirloin
• 1.75 tsp Kosher Salt
• 2 tbsp Butter
• 1 pcs Yellow Onion
• 1 tsp Black Pepper
• 2 pcs Garlic
• 1 tbsp Dijon Mustard
• 180 ml Beef Stock
• 120 ml Sour Cream
• 2 tbsp Dill
• 1 tbsp Parsley

Method

1. Thinly slice {beef_sirloin}, then pat it dry and season all over with {kosher_salt} and {black_pepper} so it sears instead of steams.
2. Slice {cremini_mushrooms} and {yellow_onion}, mince {garlic}, and chop {dill} and {parsley} so the sauce comes together quickly once the pan is hot.
3. Heat a large skillet over high heat, melt some {butter}, then sear {beef_sirloin} in a single layer in batches for deep browning, seasoning lightly with more {kosher_salt} as it hits the pan. Transfer to a plate while still slightly under medium so it stays tender.
4. Lower to medium heat in the same skillet, add the remaining {butter}, then sauté {yellow_onion} with a pinch of {kosher_salt} for several minutes until softened and translucent. Add {cremini_mushrooms} and cook until their moisture evaporates and the pan looks glossy, then add {garlic} and bloom briefly until fragrant.
5. Stir {dijon_mustard} into the skillet, then add {beef_stock} and scrape up the fond. Simmer over medium heat until slightly reduced and concentrated, then lower the heat and stir in {sour_cream} with {black_pepper} so the sauce stays smooth and glossy.
6. Return {beef_sirloin} and any resting juices to the skillet over low heat and warm gently just until the beef is rosy and the sauce coats it. Fold in most of the {dill} and taste, adjusting with {kosher_salt} and {black_pepper} for a balanced finish.
7. Spoon the stroganoff onto warm plates and finish with the remaining {dill} and the {parsley} for fresh contrast against the rich sauce.