A delightful take on the classic Beef Stroganoff, enhanced with a touch of white wine and fresh thyme for a rich and aromatic flavor.
Melt half of the butter in a large skillet over medium heat.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped onion and minced garlic to the skillet and sauté until softened.
Cook the onions until translucent for a sweeter flavor.
Add the sliced mushrooms and cook until they release their moisture and begin to brown.
Avoid overcrowding the pan to ensure the mushrooms brown properly.
Remove the onion-mushroom mixture from the skillet and set aside.
Keep the mixture warm by covering it with foil.
Melt the remaining butter in the skillet and add the beef strips. Cook until browned on all sides.
Ensure the skillet is hot before adding the beef to achieve a good sear.
Deglaze the skillet with white wine, scraping up any browned bits.
This step adds depth of flavor to the sauce.
Pour in the beef broth, season with salt and pepper, and bring to a simmer.
Taste the broth and adjust seasoning as needed.
Return the onion-mushroom mixture to the skillet and stir to combine.
Mix gently to avoid breaking the mushrooms.
Stir in the sour cream and thyme, and heat gently until warmed through.
Do not let the mixture boil to prevent the sour cream from curdling.
Garnish with chopped parsley and serve hot.
Serve immediately for the best flavor and texture.
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