Ingredients
Scale
- 1.5 lbs beef sirloin or ribeye, thinly sliced against the grain
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups high-quality beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream (at room temperature)
- 12 oz wide egg noodles
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the thinly sliced beef with salt and pepper. In a large skillet over medium-high heat, add one tablespoon of olive oil. Sear the beef in batches to avoid crowding the pan, cooking for about 1-2 minutes per side until browned. Remove the beef from the skillet and set it aside on a plate.
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and onions. Cook for 5-7 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden brown. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
- Sprinkle the flour over the mushroom and onion mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste. This will act as the thickening agent for your delicious stroganoff sauce.
- Slowly pour in the beef broth while whisking or stirring to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes until the sauce begins to thicken and coat the back of a spoon.
- Reduce the heat to low. Stir the seared beef and any juices back into the skillet. Fold in the sour cream gently until the sauce is creamy and uniform. Do not let the sauce boil once the sour cream is added. Serve immediately over cooked egg noodles and garnish with fresh parsley.
- Cook Time: 40 minutes
- Diet: Standard (Vegetarian variation mentioned)