A delightful twist on the classic beef stroganoff, this recipe is quick, easy, and packed with flavor.
Heat a large skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding the beef to achieve a nice sear.
Slice the beef into thin strips and add to the skillet. Sear until browned on all sides, then remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
Add the mushrooms to the skillet and sauté until softened.
Add a pinch of salt to help the mushrooms release their moisture.
Return the beef to the skillet and add the water and onion soup mix. Stir well and bring to a simmer.
Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
In a small bowl, mix the sour cream and flour until smooth. Stir this mixture into the skillet.
Mix thoroughly to avoid lumps in the sauce.
Cook and stir until the sauce thickens and becomes bubbly. Let it cook for an additional minute.
If the sauce is too thick, add a splash of water to adjust the consistency.
Serve the dish hot, garnished with fresh parsley if desired.
Pair with your favorite side dish for a complete meal.
