Rich and Creamy Beef Stroganoff

Recipe View In a large bowl, combine the beef strips with red wine, salt, and black pepper. Allow to marinate for 10 minutes. Remove the beef and pat dry with paper towels, reserving the remaining marinade. (Prep time: 10 minutes)

Recipe View Heat olive oil in a large skillet over medium heat. Add the beef and sauté until browned on all sides, approximately 5 to 7 minutes. Transfer the beef to a plate and set aside. Drain any excess grease from the skillet. (Cook time: 5-7 minutes)

Recipe View Melt 2 tablespoons of butter in the same skillet over medium heat. Add the diced onion, minced garlic, and a pinch of salt. Cook until the onion becomes soft and translucent, about 3 to 4 minutes. Transfer the onion mixture to the plate with the beef and set aside. (Cook time: 3-4 minutes)

Recipe View Melt 2 tablespoons of butter in the skillet over medium heat. Add the sliced mushrooms and cook until tender and slightly browned, around 10 minutes. Transfer the mushrooms to a separate bowl and set aside. (Cook time: 10 minutes)

Recipe View Melt the remaining 1/4 cup of butter in the skillet over medium heat. Whisk in the flour and cook, stirring constantly, until the flour no longer tastes raw, approximately 4 minutes. Slowly whisk in the beef stock, ensuring there are no lumps. Bring to a boil, stirring continuously, then reduce the heat to medium-low. (Cook time: 4 minutes)

Recipe View Pour in the reserved marinade, Worcestershire sauce, crushed red pepper flakes, and mustard. Add the beef and onion mixture back into the skillet. Cover and simmer until the meat is tender, about 1 hour. Season with additional salt and black pepper to taste. (Cook time: 1 hour)

Recipe View In the final 5 minutes of cooking, stir in the sautéed mushrooms, softened cream cheese, and sour cream. Ensure everything is well combined and heated through before serving. (Cook time: 5 minutes)