Beef Stroganoff

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced beef in batches, cooking until browned on both sides, about 3-4 minutes per batch. Remove beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onions and cook, stirring occasionally, until they are soft and translucent, about 5 minutes.
3. Add the mushrooms to the onions and cook until they are browned and any liquid has evaporated, about 5-7 minutes.
4. Reduce the heat to medium and add the butter to the skillet. Once melted, sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes.
6. Lower the heat to low and stir in the sour cream and Dijon mustard. Return the beef and any accumulated juices to the skillet. Cook until the beef is heated through, about 2-3 minutes. Season with salt and pepper to taste.
7. Remove from heat and stir in the chopped parsley. Serve the beef stroganoff over cooked egg noodles or rice.