1-First, get everything ready by slicing the beef thinly and chopping the veggies. Heat oil in a large skillet over medium-high heat and sear the beef for about 1 minute per side until it’s browned but still pink inside. Set it aside to keep it tender.

2-Next, lower the heat and add butter to the pan. Toss in the onion and mushrooms, sautéing for 6-8 minutes until they’re soft and golden. Stir in the garlic and cook for another minute to bring out its aroma.

3-Then, sprinkle flour over the mix and stir for a minute to make a light roux. Pour in the beef broth and scrape up those tasty bits from the bottom of the pan. Add the heavy cream and let it simmer for 1-2 minutes until the sauce starts to thicken.

4-Now, temper the sour cream by mixing it with a bit of the hot sauce before adding it back in. Stir in Worcestershire sauce, Dijon mustard, salt, and pepper, then simmer for 2-3 minutes. Finally, return the beef to the skillet and heat through for 1-2 minutes without overcooking.

5-Serve your beef stroganoff over egg noodles and garnish with green onion or parsley. For a fun twist, try it with rice or even a simple chicken stir-fry side for variety. This step-by-step beef stroganoff recipe ensures a creamy sauce that coats everything perfectly.