Beef Stroganoff with Rich Sour Cream Sauce

Method

1. Melt the butter in a large skillet over medium heat.
2. Add the onion and garlic, sauté until golden.
3. Add the beef and cook until browned.
4. Sprinkle with flour and stir to coat.
5. Pour in the beef broth and bring to a simmer.
6. Add the mushrooms and cook until tender.
7. Stir in the sour cream and Dijon mustard, simmer for 5 minutes.
8. Season with salt and pepper.
9. While the sauce simmers, cook the potatoes in boiling salted water until tender.
10. Drain and mash with butter, milk, and garlic.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.