Mushroom stroganoff

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic to the skillet and cook for another 1 minute until fragrant.
3. Increase the heat to medium-high and add the sliced mushrooms. Sprinkle with salt and pepper. Sauté until the mushrooms are golden brown and any liquid has evaporated, about 8-10 minutes.
4. Stir in the paprika and flour, and cook for 1 minute, stirring constantly to coat the mushrooms.
5. Gradually add the vegetable broth, stirring and scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
6. Reduce the heat to low and stir in the sour cream and Dijon mustard. Mix until the sauce is smooth and heated through, but do not let it boil to prevent curdling.
7. Adjust seasoning with additional salt and pepper, if needed. Stir in the fresh dill just before serving.
8. Serve the mushroom stroganoff over cooked egg noodles or rice, garnished with additional dill if desired.