A delightful twist on the classic beef stroganoff, featuring a creamy and tangy sauce that pairs perfectly with tender beef and mushrooms.
Heat a tablespoon of butter in a large frying pan over medium heat.
Ensure the butter is melted and slightly bubbling before adding the next ingredients.
Add the chopped onion, sliced mushrooms, and minced garlic to the pan. Cook until softened, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the vegetables from the pan and set aside.
Place the cooked vegetables in a bowl to retain their juices.
Toss the beef strips in seasoned flour, ensuring an even coating.
Use a ziplock bag to shake the beef and flour together for easy coating.
Add the remaining butter to the pan, then cook the beef strips quickly until browned but still pink inside, about 2-3 minutes.
Avoid overcrowding the pan to ensure proper browning.
Remove the beef from the pan and deglaze the pan with white wine, tomato paste, and a splash of water.
Scrape the bottom of the pan to incorporate all the flavorful bits.
Stir in the paprika, Dijon mustard, and chopped dill pickles. Mix well.
Adjust the seasoning to your taste at this stage.
Return the vegetables and beef to the pan, then stir in the sour cream. Heat gently for 2-3 minutes.
Avoid boiling the sauce to prevent curdling of the sour cream.
Serve the stroganoff over your choice of buttered noodles, mashed potatoes, or rice. Enjoy!
Garnish with fresh parsley for a pop of color and added flavor.
