Can I be honest? I used to think beef stroganoff was one of those intimidating dishes you only order at fancy restaurants.
You know the type. Rich, creamy, probably too complicated for a random Tuesday night when you’re already tired from work.
But then I actually made it.
And I realized I’d been wrong this whole time. Beef stroganoff is actually one of the easiest comfort food dinners you can make. Like, genuinely easy. Not the kind of “easy” where you still need 47 ingredients and three hours of prep time.
The kind where you’re done in 30 minutes and everyone at the table is scraping their plates clean.
The sauce is silky and rich without being heavy. The beef is tender and perfectly seasoned. And that hint of tang from the sour cream? It pulls everything together in a way that just works.
I’ve made this recipe at least a dozen times now, and it never gets old. It’s become my go-to when I want something that feels special but doesn’t require me to spend all evening in the kitchen.
So if you’ve been putting off making beef stroganoff because you thought it was too much work, I’m here to tell you: it’s not. And once you try it, you’ll probably wonder why you waited so long.
What You’ll Need
For the Beef
- 1.5 lbs beef sirloin or tenderloin, sliced into thin strips
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon butter
For the Sauce
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or white button work great)
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¾ cup sour cream
- Fresh parsley for garnish
To Serve
- 12 oz egg noodles
- Extra butter for the noodles (optional but highly recommended)
Tools You’ll Need
- Large skillet or sauté pan (12-inch works best)
- Large pot for boiling noodles
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander for draining noodles
Pro Tips
Don’t skip the searing step. I know it’s tempting to throw everything in the pan at once, but taking two minutes to properly sear the beef makes a huge difference. You want that golden-brown crust because that’s where all the flavor lives.
Use room temperature sour cream. Cold sour cream can break when it hits the hot sauce, and nobody wants a grainy stroganoff. Just take it out of the fridge about 20 minutes before you start cooking.
Cut your beef against the grain. This is one of those things that sounds fancy but actually just means you’re cutting perpendicular to the lines you see in the meat. It makes the beef way more tender.
Don’t overcook the beef. You’re going for medium-rare to medium here. The beef will cook a tiny bit more when you add it back to the sauce at the end, so pulling it early is actually perfect.
Save some pasta water. Before you drain your noodles, scoop out about half a cup of that starchy pasta water. If your sauce ends up too thick, a splash of pasta water will thin it out perfectly while keeping it silky.
How to Make Beef Stroganoff
Step 1: Prep Your Ingredients
This whole recipe comes together fast, so you want everything ready before you start cooking.
Slice your beef into thin strips about ¼ inch thick. Pat them dry with paper towels (this helps them sear properly) and season generously with salt and pepper.
Dice your onion, mince your garlic, and slice your mushrooms. Have your beef broth, Dijon, Worcestershire, and sour cream measured out and within arm’s reach.
Step 2: Cook the Noodles
Get a large pot of salted water boiling and cook your egg noodles according to the package directions.
When they’re done, drain them but save about half a cup of that pasta water. Toss the noodles with a little butter if you want (I always do because it keeps them from sticking and adds flavor).
Step 3: Sear the Beef
Heat your skillet over medium-high heat and add the olive oil. Once it’s shimmering, add half the beef in a single layer.
Don’t touch it for about 2 minutes. You want a nice golden crust to form.
Flip the pieces and cook for another minute or so until they’re browned but still pink in the middle. Transfer to a plate and repeat with the remaining beef.
The whole point here is to not crowd the pan. If you dump all the beef in at once, it’ll steam instead of sear, and you’ll miss out on all that caramelized flavor.
Step 4: Sauté the Vegetables
In the same pan (don’t wipe it out, all those brown bits are flavor), add the butter and let it melt.
Add your diced onion and cook for about 3 minutes until it’s soft and translucent. Toss in the garlic and cook for another 30 seconds until it smells amazing.
Then add your mushrooms. Let them cook for about 5 minutes, stirring occasionally, until they’ve released their moisture and turned golden brown.
Step 5: Make the Sauce
Sprinkle the flour over your vegetables and stir it around for about a minute. This cooks out the raw flour taste and helps thicken your sauce.
Pour in the beef broth and use your wooden spoon to scrape up all those delicious brown bits from the bottom of the pan. This is called deglazing, and it’s where a ton of flavor comes from.
Stir in the Dijon mustard and Worcestershire sauce. Let everything simmer for about 3-4 minutes until the sauce thickens slightly.
Step 6: Finish with Sour Cream
Turn the heat down to low. This part is important because if the sauce is too hot, the sour cream can curdle.
Stir in your room temperature sour cream until it’s completely incorporated and the sauce is smooth and creamy. Taste it and adjust the seasoning with salt and pepper if needed.
Step 7: Add the Beef Back
Return all that beautiful seared beef (and any juices that collected on the plate) back to the pan. Stir gently to coat everything in the sauce.
Let it warm through for just a minute or two. You don’t want to overcook the beef at this stage.
Step 8: Serve
Spoon that gorgeous stroganoff over your buttered egg noodles. Finish with a sprinkle of fresh parsley and maybe a crack of black pepper.
Grab a fork and dig in while it’s hot.
Substitutions and Variations
For the beef: If sirloin or tenderloin is out of your budget, flank steak or even ground beef works. Ground beef obviously changes the texture, but it’s still really good and way more affordable.
For the mushrooms: Not a mushroom fan? Just leave them out. Or swap them for bell peppers if you want something with a similar texture but different flavor.
For the sour cream: Greek yogurt works in a pinch, though it’ll be slightly tangier. You can also use heavy cream if you want something richer and less tangy.
For the noodles: Rice, mashed potatoes, or even crusty bread are all solid options. I’ve also done this over cauliflower rice when I wanted something lighter.
Add some heat: If you like things spicy, a pinch of cayenne or red pepper flakes in the sauce adds a nice kick.
Make it boozy: A splash of brandy or cognac when you’re deglazing the pan takes this to the next level. Just let it cook off for a minute before adding the broth.
Make Ahead Tips
You can prep all your ingredients earlier in the day and keep them in the fridge until you’re ready to cook. The actual cooking goes so fast that there’s not a huge advantage to making the whole thing ahead.
That said, the stroganoff reheats beautifully. Just store it in an airtight container in the fridge and gently reheat it on the stove with a splash of beef broth to loosen the sauce.
Nutritional Information (Per Serving)
Serves: 4
- Calories: 580
- Protein: 42g
- Carbohydrates: 48g
- Fat: 24g
- Fiber: 3g
- Sodium: 680mg
Keep in mind this is an estimate and will vary based on the exact ingredients and portions you use.
Pairing Suggestions
This beef stroganoff is rich and hearty, so I like to serve it with something bright and fresh on the side.
A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. Roasted green beans with garlic are also a great choice.
For wine, a medium-bodied red like Pinot Noir or Merlot complements the beef without overpowering it. If you prefer white, go for something with body like a Chardonnay.
And honestly? A crusty baguette for soaking up extra sauce is never a bad idea.
Leftovers and Storage
Store leftover stroganoff in an airtight container in the fridge for up to 3 days. The sauce might thicken up as it sits, so when you reheat it, add a splash of beef broth or water to bring it back to the right consistency.
Reheat gently on the stovetop over low heat, stirring frequently. The microwave works too, but go with 50% power and stir every 30 seconds to avoid overheating the sauce.
I don’t recommend freezing this because the sour cream can separate and get weird when thawed. But honestly, it never lasts long enough in my house to worry about freezing it anyway.
FAQ
Can I use stew meat instead of sirloin?
You can, but you’ll need to cook it way longer to get it tender. Stew meat needs at least an hour of simmering to break down, while sirloin or tenderloin only needs a quick sear. If you want to use stew meat, I’d suggest making it in a slow cooker instead.
Why is my sauce grainy?
This usually happens when you add cold sour cream to a sauce that’s too hot. Make sure your sour cream is at room temperature and turn the heat down to low before stirring it in.
Can I make this in a slow cooker?
Sort of. You’d still want to sear the beef first for flavor, then you can throw everything except the sour cream in the slow cooker for 4 hours on low. Add the sour cream at the very end.
What if I don’t have beef broth?
Chicken broth works fine. You could also use red wine mixed with a little water, or even just water with a beef bouillon cube dissolved in it.
My sauce is too thick. How do I fix it?
Just add a little beef broth or that pasta water you saved until it reaches the consistency you want. Stir it in gradually so you don’t thin it out too much.
Can I make this dairy-free?
You can use coconut cream instead of sour cream. It won’t taste exactly the same, but it’ll still be creamy and delicious. Just make sure to use full-fat coconut cream, not the light stuff.
How do I know when the beef is done?
You want it medium-rare to medium, which means it should still be slightly pink in the center when you cut into it. It’ll continue cooking a bit when you add it back to the sauce.
Wrapping Up
This beef stroganoff has become one of those recipes I come back to over and over again.
It’s comforting without being heavy. It’s impressive without being complicated. And it’s the kind of meal that makes a random weeknight feel a little more special.
The best part? Once you’ve made it a couple times, you won’t even need to look at the recipe anymore. It’s that straightforward.
So grab your ingredients, put on some music, and give yourself 30 minutes. I think you’re going to love this.
If you end up making it, I’d love to hear how it turns out. Drop a comment below and let me know what you thought. Did you add any fun variations? Pair it with anything unexpected? I’m always looking for new ideas.
AI Image Generator Prompt:
Create a photorealistic top-down image (9:16 aspect ratio) showing all ingredients for beef stroganoff arranged on white marble countertops with subtle gold veining. Include: 1.5 lbs thinly sliced raw beef sirloin on a white plate, 1 diced medium yellow onion in a small glass bowl, 3 whole garlic cloves, 8 oz sliced cremini mushrooms in a white bowl, 2 tablespoons olive oil in a small glass measuring cup, 1 tablespoon butter on a small white dish, 2 tablespoons all-purpose flour in a white ramekin, 1 cup beef broth in a glass measuring cup, 1 tablespoon Dijon mustard in a small jar, 1 tablespoon Worcestershire sauce in its bottle, ¾ cup sour cream in a white bowl, 12 oz dried egg noodles in their package, fresh parsley sprigs, salt and black pepper in small glass shakers, 1 large stainless steel skillet, wooden spoon, sharp chef’s knife, and white cutting board. Natural lighting from above creating soft shadows, shot with iPhone 15 Pro in food photography style popular among bloggers, bright and airy aesthetic with professional composition.
Last time you didn’t add any tables, quotes or elements that are more easily digestible for a reader, why? Don’t you know long lengthy paras are boring to read? Why didn’t you tried and gave your best to create a creative content with all the diff elements and make it more engaging and helpful for the reader. How can you get lazy as an AI? Are you serious ? Please don’t do this again or my blogs will not have the level of quality I need!! (Use emoji sparingly) Previous chat example : https://claude.ai/share/3bbb3581-c965-464b-9632-367a23aaa54d
2:46 PM
You’re absolutely right, and I apologize! 😅 I got lazy and didn’t give you the quality you deserve. Let me rewrite this with way more engaging elements, tables, quotes, and visual breaks to make it actually FUN to read.
This Beef Stroganoff Recipe Will Change How You Think About Weeknight Dinners
Can I be honest? I used to think beef stroganoff was one of those intimidating dishes you only order at fancy restaurants.
You know the type. Rich, creamy, probably too complicated for a random Tuesday night when you’re already tired from work.
But then I actually made it.
And I realized I’d been wrong this whole time.
Beef stroganoff is actually one of the easiest comfort food dinners you can make. Like, genuinely easy. Not the kind of “easy” where you still need 47 ingredients and three hours of prep time.
The kind where you’re done in 30 minutes and everyone at the table is scraping their plates clean.
The sauce is silky and rich without being heavy. The beef is tender and perfectly seasoned. And that hint of tang from the sour cream? It pulls everything together in a way that just works.
I’ve made this recipe at least a dozen times now, and it never gets old. It’s become my go-to when I want something that feels special but doesn’t require me to spend all evening in the kitchen.
What You’ll Need
For the Beef
- 1.5 lbs beef sirloin or tenderloin, sliced into thin strips
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon butter
For the Sauce
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or white button work great)
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¾ cup sour cream
- Fresh parsley for garnish
To Serve
- 12 oz egg noodles
- Extra butter for the noodles (optional but highly recommended)
Tools You’ll Need
| Tool | Why You Need It |
|---|---|
| Large skillet (12-inch) | Big enough to sear beef without crowding |
| Large pot | For boiling noodles |
| Sharp knife | Slicing beef thinly against the grain |
| Wooden spoon | Scraping up those flavor-packed brown bits |
| Measuring cups/spoons | Getting proportions right |
| Colander | Draining pasta |
Pro Tips
Chef’s Secret: The difference between good stroganoff and mind-blowing stroganoff is all in the sear. Those caramelized bits on your beef? That’s pure flavor.
Don’t skip the searing step.
I know it’s tempting to throw everything in the pan at once, but taking two minutes to properly sear the beef makes a huge difference. You want that golden-brown crust because that’s where all the flavor lives.
Use room temperature sour cream.
Cold sour cream can break when it hits the hot sauce, and nobody wants a grainy stroganoff. Just take it out of the fridge about 20 minutes before you start cooking.
Cut your beef against the grain.
This is one of those things that sounds fancy but actually just means you’re cutting perpendicular to the lines you see in the meat. It makes the beef way more tender.
Don’t overcook the beef.
You’re going for medium-rare to medium here. The beef will cook a tiny bit more when you add it back to the sauce at the end, so pulling it early is actually perfect.
Save some pasta water.
Before you drain your noodles, scoop out about half a cup of that starchy pasta water. If your sauce ends up too thick, a splash of pasta water will thin it out perfectly while keeping it silky.
How to Make Beef Stroganoff
Quick Overview: Timeline
| Time | What’s Happening |
|---|---|
| 0-5 min | Prep ingredients, start boiling water |
| 5-10 min | Cook noodles, sear beef |
| 10-15 min | Sauté vegetables |
| 15-20 min | Make sauce |
| 20-25 min | Finish and serve |
Step 1: Prep Your Ingredients
This whole recipe comes together fast, so you want everything ready before you start cooking.
Slice your beef into thin strips about ¼ inch thick.
Pat them dry with paper towels (this helps them sear properly) and season generously with salt and pepper.
Dice your onion, mince your garlic, and slice your mushrooms.
Have your beef broth, Dijon, Worcestershire, and sour cream measured out and within arm’s reach.
Step 2: Cook the Noodles
Get a large pot of salted water boiling and cook your egg noodles according to the package directions.
When they’re done, drain them but save about half a cup of that pasta water.
Toss the noodles with a little butter if you want (I always do because it keeps them from sticking and adds flavor).
Step 3: Sear the Beef
Heat your skillet over medium-high heat and add the olive oil. Once it’s shimmering, add half the beef in a single layer.
Don’t touch it for about 2 minutes. You want a nice golden crust to form.
Flip the pieces and cook for another minute or so until they’re browned but still pink in the middle.
Transfer to a plate and repeat with the remaining beef.
Why This Matters: Crowding the pan = steamed beef. Space between pieces = caramelized, flavorful beef. It’s that simple.
Step 4: Sauté the Vegetables
In the same pan (don’t wipe it out, all those brown bits are flavor), add the butter and let it melt.
Add your diced onion and cook for about 3 minutes until it’s soft and translucent.
Toss in the garlic and cook for another 30 seconds until it smells amazing.
Then add your mushrooms. Let them cook for about 5 minutes, stirring occasionally, until they’ve released their moisture and turned golden brown.
Step 5: Make the Sauce
Sprinkle the flour over your vegetables and stir it around for about a minute. This cooks out the raw flour taste and helps thicken your sauce.
Pour in the beef broth and use your wooden spoon to scrape up all those delicious brown bits from the bottom of the pan.
This is called deglazing, and it’s where a ton of flavor comes from.
Stir in the Dijon mustard and Worcestershire sauce.
Let everything simmer for about 3-4 minutes until the sauce thickens slightly.
Step 6: Finish with Sour Cream
Turn the heat down to low. This part is important because if the sauce is too hot, the sour cream can curdle.
Stir in your room temperature sour cream until it’s completely incorporated and the sauce is smooth and creamy.
Taste it and adjust the seasoning with salt and pepper if needed.
Step 7: Add the Beef Back
Return all that beautiful seared beef (and any juices that collected on the plate) back to the pan.
Stir gently to coat everything in the sauce.
Let it warm through for just a minute or two. You don’t want to overcook the beef at this stage.
Step 8: Serve
Spoon that gorgeous stroganoff over your buttered egg noodles.
Finish with a sprinkle of fresh parsley and maybe a crack of black pepper.
Grab a fork and dig in while it’s hot.
Substitutions and Variations
Budget-Friendly Swaps
| Original Ingredient | Budget Alternative | Notes |
|---|---|---|
| Beef sirloin ($12-15/lb) | Flank steak or ground beef ($6-8/lb) | Ground beef changes texture but still delicious |
| Beef broth | Chicken broth or bouillon cube | Works perfectly fine |
| Fresh mushrooms | Canned mushrooms (drained) | Not as good but gets the job done |
Flavor Variations
Not a mushroom fan?
Just leave them out. Or swap them for bell peppers if you want something with a similar texture but different flavor.
Want it spicier? 🌶️
A pinch of cayenne or red pepper flakes in the sauce adds a nice kick without overwhelming the dish.
Make it boozy:
A splash of brandy or cognac when you’re deglazing the pan takes this to the next level. Just let it cook off for a minute before adding the broth.
Different bases:
- Rice (white or brown)
- Mashed potatoes (so good with the creamy sauce)
- Cauliflower rice (for a lighter option)
- Crusty bread (for dipping and soaking)
Dietary Modifications
| Diet | How to Adapt |
|---|---|
| Dairy-free | Use coconut cream instead of sour cream |
| Gluten-free | Use cornstarch instead of flour; serve over rice or GF noodles |
| Low-carb | Skip noodles, serve over zucchini noodles or cauliflower rice |
| Vegetarian | Replace beef with thick portobello slices or seitan |
Make Ahead Tips
Here’s what you can prep in advance to make dinner even faster:
✅ Slice the beef and store in an airtight container for up to 24 hours
✅ Chop all vegetables and keep them in separate containers in the fridge
✅ Measure out spices and liquids so they’re ready to grab
The actual cooking goes so fast that there’s not a huge advantage to making the whole thing ahead.
That said, the stroganoff reheats beautifully. Just store it in an airtight container in the fridge and gently reheat it on the stove with a splash of beef broth to loosen the sauce.
Nutritional Breakdown
Serves: 4 generous portions
| Nutrient | Per Serving |
|---|---|
| Calories | 580 |
| Protein | 42g |
| Carbohydrates | 48g |
| Fat | 24g |
| Fiber | 3g |
| Sodium | 680mg |
| Sugar | 4g |
| Cholesterol | 125mg |
Keep in mind this is an estimate and will vary based on the exact ingredients and portions you use.
Pairing Suggestions
This beef stroganoff is rich and hearty, so I like to serve it with something bright and fresh on the side.
Perfect Side Dishes
Salads:
- Arugula with lemon vinaigrette
- Simple cucumber salad with dill
- Shredded cabbage slaw
Vegetables:
- Roasted green beans with garlic
- Steamed broccoli with lemon
- Sautéed asparagus
Bread:
- Crusty baguette for soaking up sauce
- Garlic bread
- Dinner rolls
Wine Pairings
| Wine Type | Why It Works |
|---|---|
| Pinot Noir | Light tannins complement beef without overpowering |
| Merlot | Medium body matches the richness |
| Chardonnay | If you prefer white, this has enough body |
| Cabernet Sauvignon | For bolder wine lovers |
Leftovers and Storage
Storing
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended (sour cream separates when thawed) 😕
Reheating Tips
| Method | Instructions | Time |
|---|---|---|
| Stovetop | Low heat, add splash of broth, stir frequently | 5-7 minutes |
| Microwave | 50% power, stir every 30 seconds | 2-3 minutes |
Pro Tip: The sauce thickens as it sits in the fridge. Always add a little liquid when reheating to bring it back to the right consistency.
Common Mistakes (And How to Avoid Them)
Mistake #1: Overcrowding the Pan
What happens: Your beef steams instead of sears, and you miss out on all that caramelized flavor.
The fix: Cook beef in batches, leaving space between pieces.
Mistake #2: Adding Cold Sour Cream
What happens: Grainy, broken sauce that looks curdled.
The fix: Let sour cream sit at room temp for 20 minutes before using.
Mistake #3: Overcooking the Beef
What happens: Tough, chewy meat that’s hard to eat.
The fix: Pull it when it’s still slightly pink. It’ll finish cooking in the sauce.
Mistake #4: Skipping the Deglazing Step
What happens: You leave behind all those flavor-packed brown bits.
The fix: Use that beef broth to scrape up every last bit from the pan bottom.
FAQ
Can I use stew meat instead of sirloin?
You can, but you’ll need to cook it way longer to get it tender. Stew meat needs at least an hour of simmering to break down, while sirloin or tenderloin only needs a quick sear. If you want to use stew meat, I’d suggest making it in a slow cooker instead.
Why is my sauce grainy?
This usually happens when you add cold sour cream to a sauce that’s too hot. Make sure your sour cream is at room temperature and turn the heat down to low before stirring it in.
Can I make this in a slow cooker?
Sort of. You’d still want to sear the beef first for flavor, then you can throw everything except the sour cream in the slow cooker for 4 hours on low. Add the sour cream at the very end.
What if I don’t have beef broth?
Chicken broth works fine. You could also use red wine mixed with a little water, or even just water with a beef bouillon cube dissolved in it.
My sauce is too thick. How do I fix it?
Just add a little beef broth or that pasta water you saved until it reaches the consistency you want. Stir it in gradually so you don’t thin it out too much.
Can I make this dairy-free?
You can use coconut cream instead of sour cream. It won’t taste exactly the same, but it’ll still be creamy and delicious. Just make sure to use full-fat coconut cream, not the light stuff.
How do I know when the beef is done?
You want it medium-rare to medium, which means it should still be slightly pink in the center when you cut into it. It’ll continue cooking a bit when you add it back to the sauce.
Can I use a different type of pasta?
Absolutely! Pappardelle, fettuccine, or even penne work great. Egg noodles are traditional, but use what you have.
The Secret to Restaurant-Quality Stroganoff at Home
Want to know what separates okay stroganoff from the kind that makes people ask for the recipe?
It’s all about building layers of flavor.
Each step adds something:
- The sear on the beef = caramelized, rich depth
- The vegetables = aromatic foundation
- The deglazing = capturing every bit of flavor
- The mustard + Worcestershire = tangy complexity
- The sour cream = creamy, luxurious finish
Skip any of these steps, and you’re missing out.
But do them all? You get stroganoff that tastes like it came from a fancy restaurant, not your Tuesday night kitchen.
Why This Recipe Works
I’ve tried a lot of beef stroganoff recipes over the years.
Some were too complicated. Some were too bland. Some required ingredients I couldn’t pronounce, let alone find at my regular grocery store.
This one hits the sweet spot.
It uses ingredients you probably already have (or can easily grab). The technique is straightforward enough for a weeknight but delivers results that feel special. And the whole thing comes together in about 30 minutes, which means you can make it even when you’re tired.
That’s the kind of recipe that actually gets used, you know?
Not the kind you bookmark and forget about. The kind you make on repeat because it’s easy, delicious, and always satisfying.
Wrapping Up
This beef stroganoff has become one of those recipes I come back to over and over again.
It’s comforting without being heavy. It’s impressive without being complicated. And it’s the kind of meal that makes a random weeknight feel a little more special.
The best part? Once you’ve made it a couple times, you won’t even need to look at the recipe anymore. It’s that straightforward.
So grab your ingredients, put on some music, and give yourself 30 minutes. I think you’re going to love this.
If you end up making it, I’d love to hear how it turns out. Drop a comment below and let me know what you thought. Did you add any fun variations? Pair it with anything unexpected? Any disasters you want to warn others about? 😂
I’m always looking for new ideas and I genuinely love hearing from you guys.