Beef Stroganoff

Ingredients

• 1 1/4 lb sirloin or tenderloin tips, sliced into thin strips
• 1 tsp salt and 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 3 tbsp butter, divided
• 8 oz cremini mushrooms, sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 3/4 cup sour cream, at room temperature
• 12 oz wide egg noodles
• chopped parsley, to serve

Steps

1. Cook the noodles in salted water, drain, and toss with 1 tbsp butter.
2. Season the beef with salt and pepper. Heat the oil in a large skillet over high heat and sear the beef in two batches, 1 to 2 minutes per side. Move to a plate.
3. Lower the heat to medium and add the remaining butter, the mushrooms and onion. Cook until browned and the liquid is gone, about 8 minutes. Add the garlic for 30 seconds.
4. Sprinkle in the flour and stir 1 minute. Whisk in the broth, Worcestershire and mustard and simmer until thickened, 3 to 4 minutes.
5. Turn the heat to low, stir in the sour cream, and return the beef and its juices. Warm through without boiling.
6. Serve over the noodles with parsley.

TipBoiling after the sour cream goes in can make it split, so keep the heat low at the end.