Beef Stroganoff

Ingredients

• 1 1/2 lbs beef sirloin, cut into thin 2-inch strips
• 12 oz wide egg noodles
• 3 tablespoons butter, divided
• 1 tablespoon vegetable oil
• 12 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3/4 cup full-fat sour cream, room temperature
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Pat the beef strips completely dry and season generously with salt and pepper. Heat the oil and 1 tablespoon of butter in a large skillet over high heat until shimmering.

2. Sear the beef in two batches, 60–90 seconds per side, until browned but still pink in the middle. Transfer to a plate — it finishes later in the sauce, and this rest is what keeps it tender.

3. Lower the heat to medium and add the remaining butter. Cook the mushrooms with a pinch of salt for 6–8 minutes, stirring only occasionally, until deeply browned and any liquid has evaporated.

4. Add the onion and cook 3–4 minutes until soft, then stir in the garlic and flour and cook for 1 minute to coat everything and cook out the raw flour taste.

5. Slowly pour in the beef broth while stirring, scraping up the browned bits. Add the Worcestershire and Dijon, then simmer for 4–5 minutes until the sauce thickens enough to coat the back of a spoon.

6. Meanwhile, cook the egg noodles in salted water until al dente, drain, and toss with a little butter.

7. Take the skillet off the heat and stir in the sour cream until smooth, then return the beef and any accumulated juices. Warm through gently for 1–2 minutes — do not boil, or the sauce may separate. Serve over the buttered noodles, showered with parsley.

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