1 lb (450 g) beef sirloin or tenderloin, sliced thinly into strips
1 tbsp olive oil
2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz (225 g) mushrooms, sliced (button or cremini work well)
1 cup beef broth
1 cup sour cream
1 tbsp Dijon mustard (optional for added flavor)
1 tbsp Worcestershire sauce
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
8 oz (225 g) egg noodles
Instructions:
Prepare the beef: Season the beef strips with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef in a single layer, and sear on each side for about 2-3 minutes until browned but not fully cooked through. Remove from the pan and set aside.
Sauté onions and mushrooms: In the same skillet, add the butter. Once melted, add the chopped onion and cook until translucent, about 3 minutes. Add the garlic and mushrooms, cooking until the mushrooms are browned and tender, around 5-7 minutes.
Add broth and cook: Pour in the beef broth and Worcestershire sauce, stirring well. Let it simmer for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Add sour cream and mustard: Lower the heat, stir in the sour cream, and add Dijon mustard if using. Cook until the sauce thickens, about 2-3 minutes. Return the beef to the skillet, stirring to coat with the sauce. Cook for an additional 3-5 minutes until the beef is cooked to your liking.
Prepare egg noodles: While the sauce cooks, bring a pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain and set aside.
Combine and garnish: Add the cooked noodles to the beef stroganoff mixture, stirring gently to combine. Garnish with fresh parsley.
Tips:
For extra creaminess: Add a splash of heavy cream to the sauce.
For a thicker sauce: Mix 1 tsp of cornstarch with a bit of water and stir into the sauce if you prefer a thicker consistency.
