A delightful twist on the classic beef stroganoff, enhanced with rich flavors and a creamy texture.
Mix the flour, salt, thyme, and pepper in a bowl.
Ensure the seasoning is evenly mixed for consistent flavor.
Coat the beef slices in the flour mixture.
Shake off excess flour to avoid clumping.
Heat half the butter in a large skillet over medium heat and brown the beef slices.
Do not overcrowd the skillet to ensure even browning.
Add the chopped onion to the skillet and cook until translucent.
Stir frequently to prevent burning.
Pour in the beef broth and Burgundy wine, then simmer until the beef is tender.
Cover the skillet to retain moisture.
In a small skillet, melt the remaining butter and sauté the mushrooms until tender.
Cook over medium heat for the best texture.
Combine the sour cream, tomato paste, and Worcestershire sauce in a bowl.
Mix until smooth for a creamy consistency.
Stir the mushrooms and sauce into the beef mixture and heat gently.
Avoid boiling to prevent the sauce from curdling.
Serve the stroganoff over noodles or rice and garnish with fresh parsley.
Use freshly chopped parsley for a vibrant finish.
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