Step 1: Season the beef strips with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Remove browned beef and set aside.
Step 2: Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 7-10 minutes.
Step 3: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to cook out the raw flour taste.
Step 4: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
Step 5: Reduce heat to low. Stir in the Dijon mustard. Return the browned beef to the skillet. Allow to simmer gently for 5-10 minutes, or until the beef is tender and cooked through. This ensures a rich and tender beef stroganoff recipe.
Step 6: While the beef simmers, temper the sour cream by spooning a few tablespoons of the hot sauce into the sour cream and stirring vigorously. This prevents the sour cream from curdling when added to the hot skillet.
Step 7: Remove the skillet from the heat. Stir in the tempered sour cream. Do not boil after adding sour cream, as it may curdle. Taste and adjust seasoning as needed for your perfect beef stroganoff recipe.
Step 8: Serve immediately over hot egg noodles, garnished with fresh chopped parsley. Enjoy this comforting beef stroganoff recipe!