A delightful twist on the classic Beef Stroganoff, this recipe combines tender beef, creamy sauce, and savory mushrooms for a comforting dish.
Slice the beef into thin strips and season with salt and pepper.
Cut the beef against the grain for maximum tenderness.
Heat butter in a frying pan over medium heat and sauté the onions until translucent.
Stir frequently to prevent the onions from burning.
Add the mushrooms to the pan and cook until they release their moisture.
Use fresh mushrooms for the best flavor and texture.
Push the vegetables to one side of the pan and add the beef strips, cooking until browned.
Cook the beef in batches if necessary to avoid overcrowding the pan.
Sprinkle flour and paprika over the mixture and stir to combine.
Ensure the flour is evenly distributed to avoid lumps.
Pour in the white wine and let it simmer until slightly reduced.
Scrape the bottom of the pan to deglaze and incorporate all the flavors.
Lower the heat and stir in the sour cream, mixing until the sauce is smooth.
Do not let the sauce boil after adding the sour cream to prevent curdling.
Simmer gently for a few minutes to heat through and serve immediately.
Serve over freshly cooked pasta or rice for a complete meal.
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