Classic Beef Stroganoff

• Beef sirloin, thinly sliced

  0.5 lb
• Olive oil

  1 tbsp
• Butter

  1 tbsp
• Yellow onion, chopped

  0.5 medium
• Cremini mushrooms, sliced

  8 oz
• Garlic, minced

  2 cloves
• All-purpose flour

  1 tbsp
• Beef broth

  1 cup
• Dijon mustard

  1 tsp
• Sour cream

  0.5 cup
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp
• Egg noodles

  4 oz
• Fresh parsley, chopped

  1 tbsp

All Steps

1. 1

   Pat the beef dry with paper towels and season with salt and pepper.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned, about 1-2 minutes per side. Remove beef and set aside.

3. 3

   Reduce heat to medium, add butter to the skillet. Add chopped onion and cook until softened, about 3-4 minutes.

4. 4

   Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.

5. 5

   Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste.

6. 6

   Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes.

7. 7

   Stir in Dijon mustard. Reduce heat to low and stir in the sour cream until well combined. Do not boil the sauce after adding sour cream.

8. 8

   Return the seared beef to the skillet and stir to coat. Heat through for 1-2 minutes.

9. 9

   Meanwhile, cook egg noodles according to package directions. Drain well.

10. 10

    Serve the beef stroganoff immediately over the hot egg noodles, garnished with fresh parsley.