A delightful take on the classic Beef Stroganoff, enhanced with rich flavors and a creamy texture.
Heat the butter in a skillet over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the beef slices to the skillet, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
Cook the beef in batches if needed to avoid overcrowding the skillet.
In the same skillet, add the scallions and sauté until softened.
Stir frequently to prevent the scallions from burning.
Sprinkle the flour over the scallions and stir to combine.
Ensure the flour is evenly distributed to avoid lumps.
Pour in the beef broth, white wine, and Dijon mustard. Stir well and bring to a simmer.
Use a whisk to blend the sauce smoothly.
Return the beef to the skillet, cover, and simmer for 20 minutes.
Check occasionally to ensure the sauce doesn't reduce too much.
Add the mushrooms to the skillet and cook for an additional 10 minutes.
Slice the mushrooms evenly for consistent cooking.
Stir in the sour cream and cook until heated through.
Avoid boiling after adding the sour cream to prevent curdling.
Serve the stroganoff over your choice of noodles or rice.
Garnish with fresh parsley for a pop of color and flavor.
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