Beef Stroganoff

Ingredients

• 1.25 lb beef sirloin or tenderloin, sliced into thin strips
• 1 teaspoon salt, divided
• 0.5 teaspoon black pepper, divided
• 3 tablespoons all-purpose flour, divided
• 4 tablespoons unsalted butter, divided
• 2 tablespoons vegetable oil
• 1 lb cremini or white mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 0.75 cup sour cream
• 12 oz egg noodles
• 2 tablespoons chopped fresh parsley

Nutrition (estimated per serving)

Method

1. Bring a large pot of salted water to a boil for the 12 oz egg noodles. Cook according to package directions until tender, then drain and toss with a small pat of butter to keep them from sticking while you finish the sauce.
2. While the water heats, pat the sliced beef dry with paper towels and season with 0.5 teaspoon salt and 0.25 teaspoon pepper, then toss with 1 tablespoon of the flour until lightly coated.
3. Heat 1 tablespoon butter and the 2 tablespoons oil in a large skillet over medium-high heat until the butter is melted and the pan looks shimmery. Working in 2 batches so the pieces sear instead of steam, add the beef in a single layer and cook for 1-2 minutes per side until browned but still slightly pink in the center; it will finish cooking later in the sauce. Remove to a plate.
4. Add 2 tablespoons butter to the same skillet. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and it evaporates, leaving the mushrooms golden brown.
5. Add the sliced onion to the skillet and cook for 4-5 minutes until softened and lightly golden. Add the 3 cloves minced garlic and cook 30 seconds until fragrant.
6. Sprinkle the remaining 2 tablespoons flour over the mushrooms and onions and stir well to coat everything evenly; cook for 1 minute to remove the raw flour taste.
7. Slowly pour in the 2 cups beef broth while whisking or stirring constantly to prevent lumps. Add the 1 tablespoon Dijon mustard and 1 tablespoon Worcestershire sauce, and bring to a gentle simmer, stirring occasionally, until the sauce thickens slightly, about 4-5 minutes.
8. Reduce the heat to low. Return the beef and any accumulated juices to the skillet and simmer gently for 2-3 minutes, just until the beef is cooked through with no pink remaining and reaches at least 145 F internally; simmering longer at this point will toughen thin strips of beef, so watch closely.
9. Remove the skillet from the heat completely (this prevents the sour cream from curdling) and stir in the 0.75 cup sour cream and the remaining 0.5 teaspoon salt and 0.25 teaspoon pepper until smooth and creamy.
10. Taste and adjust seasoning as needed. Serve the stroganoff over the buttered egg noodles, sprinkled with chopped fresh parsley.

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