Beef Stroganoff

Ingredients:

For the Stroganoff:

- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced

- 2 tbsp all-purpose flour

- 1/2 tsp salt

- 1/4 tsp black pepper

- 2 tbsp olive oil

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 8 oz (225 g) cremini or white mushrooms, sliced

- 1 cup beef broth

- 1 cup sour cream

- 1 tbsp Dijon mustard

- 1 tsp Worcestershire sauce

- Fresh parsley, chopped (for garnish)

*For the Egg Noodles:*

- 12 oz (340 g) egg noodles

- 2 tbsp unsalted butter

- Salt and pepper to taste

Instructions:

1. Prepare the beef:

Toss the sliced beef with flour, salt, and black pepper until evenly coated.

2. Cook the beef:

Heat olive oil in a large skillet over medium-high heat. Add the beef and sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.

3. Sauté the vegetables:

In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic and mushrooms, cooking for an additional 5-6 minutes until the mushrooms release their moisture and begin to brown.

4. Make the sauce:

Stir in the beef broth, scraping the bottom of the skillet to deglaze. Bring to a simmer, then reduce the heat to low. Stir in the sour cream, Dijon mustard, and Worcestershire sauce, mixing until smooth. Return the beef to the skillet and simmer for 5-7 minutes, or until the beef is tender and the sauce thickens.

5. Cook the egg noodles:

While the stroganoff is simmering, cook the egg noodles in a large pot of salted boiling water according to package instructions. Drain and toss with butter, salt, and pepper.

6. Serve and garnish:

Serve the beef stroganoff over the buttery egg noodles. Garnish with fresh parsley for a rustic finish.