Classic Beef Stroganoff

Ingredients

• 1½ lb sirloin steak, thinly sliced against the grain
• 12 oz egg noodles
• 2 tbsp olive oil
• 3 tbsp butter
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tbsp flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp paprika
• ¾ cup sour cream
• Salt and black pepper
• Chopped parsley

Method

1. 1

   Cook the egg noodles according to the package directions and drain.

2. 2

   Season the beef with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat and sear the beef in batches, 1–2 minutes per side. Remove and set aside.

3. 3

   Reduce the heat to medium. Add the remaining oil and 2 tablespoons butter, then cook the mushrooms and onions 5–7 minutes until browned. Add the garlic and cook 30 seconds.

4. 4

   Add the remaining butter and the flour and stir for 1 minute. Slowly whisk in the beef broth, then add the Worcestershire, Dijon, and paprika. Simmer 3–5 minutes until slightly thickened.

5. 5

   Reduce the heat to low and stir in the sour cream. Return the beef just long enough to warm through — do not boil the sauce hard after the sour cream goes in.

6. 6

   Serve over the egg noodles and garnish with parsley.