Beef/Pork Stroganoff

Slice the beef or pork into thin strips if needed.

Season with salt and black pepper to taste and set aside.

Choose a large, wide skillet or Dutch oven that will eventually hold both meat and gravy.

Heat a thin film of oil over medium‑high and brown the seasoned meat in batches, 1–2 minutes per side, until nicely colored but not overcooked.

As each batch browns, move it to the edges of the pan or stack it up so all the meat ends up resting in this same pan off the direct hottest spot.

In a separate skillet over medium heat, add about 1½ Tbsp butter (plus a little oil if needed).

Add the sliced mushrooms and sauté until they release their liquid and start to brown.

Add the diced onions and cook until softened and lightly golden, stirring with the mushrooms.

Sprinkle 4 Tbsp flour over the mushrooms and onions and cook 1–2 minutes, stirring constantly.

Slowly pour in 2 cups beef broth, stirring or whisking to avoid lumps.

Stir in 2 Tbsp Dijon, 3 Tbsp Worcestershire, 1 tsp garlic powder, and 1 tsp onion powder.

Bring to a gentle simmer and cook a few minutes until thick, smooth, and glossy.

Reduce heat to low. Stir a few spoonfuls of hot gravy into the 1 cup sour cream to temper it, then stir the sour cream mixture back into the pan.

Keep just below a simmer so it stays smooth; adjust salt and pepper to taste.

Pour the finished mushroom–onion gravy from the second pan into the large pan holding all the browned meat.

Gently stir so every piece is coated, then keep over low heat a few minutes so the meat warms through in the sauce.

Cook Brami pasta according to package directions until al dente, then drain.

Serve the stroganoff over the pasta, spooning plenty of sauce over each portion.