A delightful twist on the classic Beef Stroganoff, featuring tender beef strips and a creamy mushroom sauce.
Mix the mustard powder, sugar, and salt with a tablespoon of hot water to form a paste.
Let the mustard paste sit for a few minutes to develop its flavor.
Slice the onion thinly and clean and slice the mushrooms.
Use a sharp knife for even slices.
Heat oil in a skillet over medium heat, add the onions and mushrooms, and cook until soft.
Stir occasionally to prevent sticking.
Slice the beef into thin strips.
Cut against the grain for tender slices.
In the same skillet, cook the beef strips over high heat until browned.
Cook in batches if necessary to avoid overcrowding.
Combine the cooked vegetables and beef in the skillet, add the mustard paste, and stir in the sour cream.
Heat gently to avoid curdling the sour cream.
Serve the stroganoff over your choice of noodles or rice.
Garnish with fresh parsley for a touch of color.
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