This recipe offers a delightful take on the classic beef stroganoff, incorporating rich flavors and a creamy texture for a satisfying meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the chopped onion and minced garlic to the skillet and sauté until fragrant.
Stir frequently to avoid burning the garlic.
Add the sliced beef to the skillet and cook until browned on all sides.
Cook the beef in batches if necessary to avoid overcrowding the pan.
Sprinkle the flour over the beef and stir to coat evenly.
This helps thicken the sauce later.
Pour in the beef broth and stir in the mustard and paprika.
Mix well to ensure the flavors are evenly distributed.
Add the sliced green bell pepper and mushrooms to the skillet.
Cut the vegetables into even pieces for uniform cooking.
Pour in the water, reduce the heat, and let it simmer until the vegetables are tender.
Cover the skillet to speed up the cooking process.
Stir in the sour cream and cook for an additional minute.
Avoid boiling after adding the sour cream to maintain a smooth texture.
Serve the stroganoff warm, garnished with fresh parsley if desired.
Pair with rice or noodles for a complete meal.
