Beef Stroganoff is a classic comfort dish made with tender strips of beef simmered in a creamy mushroom and sour cream sauce, served over buttery egg noodles.
Ingredients
1 1/2 pounds sirloin steak, thinly sliced
Salt and black pepper to taste
2 tablespoons olive oil
3 tablespoons butter, divided
1 medium yellow onion, thinly sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
1 teaspoon Dijon mustard
3/4 cup full-fat sour cream
12 ounces egg noodles
2 tablespoons chopped fresh parsley
Instructions
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Season the sliced beef with salt and pepper.
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Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
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Sear the beef in batches for 1 to 2 minutes per side. Remove and set aside.
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Reduce heat to medium and add remaining butter. Cook onions for 3 to 4 minutes.
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Add mushrooms and cook until browned, about 5 to 7 minutes. Stir in garlic and cook briefly.
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Sprinkle flour over the vegetables and stir for 1 minute.
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Gradually add beef broth while stirring. Simmer until thickened.
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Stir in Dijon mustard and return beef to the skillet. Simmer for 3 to 5 minutes.
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Remove from heat and stir in sour cream until smooth.
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Cook egg noodles according to package directions, drain, and serve topped with the beef mixture.
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Garnish with parsley and serve warm.
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