Beef Stroganoff

Ingredients

• 12 oz wide egg noodles
• 1 1/4 lb sirloin steak, thinly sliced across the grain
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 3/4 cup sour cream
• 2 tbsp chopped parsley

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Bring a large pot of salted water to a boil and cook the egg noodles until just al dente according to the package directions. Drain them well, toss with a small amount of butter if desired, and keep them warm.
2. Step 2.Pat the sliced sirloin dry and season it with about half the salt and all of the black pepper. Dry beef browns much more effectively, so remove visible surface moisture before the meat reaches the skillet.
3. Step 3.Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat until shimmering. Sear the beef in two batches for roughly 1 to 2 minutes per side, then transfer it to a plate before it overcooks.
4. Step 4.Reduce the heat to medium, add the remaining oil and the butter, then add the mushrooms in an even layer. Cook until they release their moisture and develop golden-brown edges, stirring only occasionally.
5. Step 5.Add the sliced onion and cook for 4 to 5 minutes until softened, then stir in the garlic for about 30 seconds. Scrape up any deeply browned bits from the pan because they add concentrated savory flavor.
6. Step 6.Sprinkle the flour over the mushroom mixture and stir continuously for about 1 minute. Slowly pour in the beef broth while stirring, then add the Worcestershire sauce and Dijon mustard and bring the sauce to a gentle simmer.
7. Step 7.Simmer for 4 to 6 minutes until the sauce thickens enough to lightly coat the back of a spoon. Reduce the heat to low before adding dairy so the sour cream is less likely to separate or become grainy.
8. Step 8.Place the sour cream in a small bowl and whisk in a few spoonfuls of the warm sauce to temper it. Stir the warmed sour cream mixture back into the skillet until the sauce is smooth and evenly creamy.
9. Step 9.Return the seared beef and any collected juices to the skillet and warm for 1 to 2 minutes without boiling. Taste and adjust the salt, remembering that the broth and Worcestershire sauce both contribute seasoning.
10. Step 10.Spoon the stroganoff over the warm egg noodles and finish with chopped parsley. Serve immediately, because the beef is most tender when it is only briefly reheated in the finished sauce.