A delightful and creamy beef stroganoff recipe with a unique twist to enhance its flavor and texture.
Slice the beef into thin strips and season with salt and pepper.
Cut the beef against the grain for a more tender texture.
Heat half of the butter in a frying pan over medium heat and sauté the beef strips until browned. Remove and set aside.
Avoid overcrowding the pan to ensure even browning.
In the same pan, add the remaining butter and sauté the onions, garlic, and mushrooms until softened.
Stir frequently to prevent the garlic from burning.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps thicken the sauce later.
Add the tomato paste and beef broth, stirring until the mixture thickens and becomes bubbly.
Use a whisk to ensure a smooth sauce.
Return the beef to the pan and mix well with the sauce.
Ensure the beef is fully coated with the sauce for maximum flavor.
Stir in the sour cream and white wine, heating gently without boiling.
Avoid boiling to prevent the sour cream from curdling.
Serve the stroganoff over cooked egg noodles or rice and enjoy.
Garnish with fresh parsley for a touch of color and flavor.
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