Classic Homemade Beef Stroganoff with Creamy Mushroom Sauce

Ingredients

• •1 pound beef sirloin or tenderloin, thinly sliced into strips
• •2 tablespoons olive oil
• •2 tablespoons unsalted butter
• •1 medium onion, finely chopped
• •2 cloves garlic, minced
• •8 ounces cremini or button mushrooms, sliced
• •1 tablespoon all-purpose flour
• •1 cup beef broth
• •1 tablespoon Worcestershire sauce
• •1 teaspoon Dijon mustard
• •1/2 cup sour cream
• •Salt to taste
• •Black pepper to taste
• •12 ounces egg noodles, cooked according to package instructions
• •Chopped fresh parsley, for garnish

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat.

2. 2

   Season beef strips with salt and pepper, then sear in the skillet until browned on all sides; remove and set aside.

3. 3

   Melt butter in the same skillet, then sauté onions and garlic until softened.

4. 4

   Add mushrooms and cook until golden brown and liquid is mostly evaporated.

5. 5

   Sprinkle the flour over the vegetables and stir to incorporate.

6. 6

   Slowly whisk in the beef broth, then stir in Worcestershire sauce and Dijon mustard. Cook until the mixture thickens slightly.

7. 7

   Lower the heat and stir in sour cream, mixing well. Add the browned beef strips back to the skillet and simmer for 5 minutes until beef is tender and coated in sauce.

8. 8

   Adjust seasoning with additional salt and pepper if needed.

9. 9

   Serve hot over cooked egg noodles and garnish with fresh parsley.