Classic Beef Stroganoff (Print version)

Tender beef, browned mushrooms, and a silky sour cream sauce spooned over egg noodles for a cozy skillet dinner.

# Ingredients:

For the noodles

01 - 12 oz (340 g) wide egg noodles
02 - 1 tablespoon unsalted butter
03 - Salt for the pasta water

For the beef and sauce

04 - 1 1/2 lb (680 g) sirloin steak, sliced thinly across the grain
05 - 1 teaspoon kosher salt, divided
06 - 1/2 teaspoon black pepper
07 - 2 tablespoons olive oil, divided
08 - 3 tablespoons unsalted butter, divided
09 - 12 oz (340 g) cremini mushrooms, sliced
10 - 1 medium yellow onion, thinly sliced
11 - 3 cloves garlic, minced
12 - 2 tablespoons all-purpose flour
13 - 2 cups (480 ml) low-sodium beef broth
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon Worcestershire sauce
16 - 3/4 cup (180 g) full-fat sour cream
17 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the egg noodles until tender according to the package directions, then drain and toss with 1 tablespoon butter.
02 - Pat the sliced beef dry. Season with 1/2 teaspoon salt and the pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the beef in batches for 1-2 minutes per side. Transfer to a plate.
03 - Add 2 tablespoons butter to the skillet. Cook the mushrooms with 1/4 teaspoon salt for 6-8 minutes, stirring occasionally, until their moisture cooks off and the edges are browned. Transfer to the plate with the beef.
04 - Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Cook the onion for 3-4 minutes until softened, then add the garlic and cook for 30 seconds.
05 - Sprinkle in the flour and stir for 1 minute. Slowly whisk in the beef broth, then add the Dijon mustard and Worcestershire sauce. Simmer for 4-5 minutes until lightly thickened.
06 - Reduce the heat to low. Return the beef, mushrooms, and any juices to the skillet and warm for 1-2 minutes. Remove from the heat, stir in the sour cream, and season with the remaining salt as needed.
07 - Spoon the stroganoff over buttered egg noodles and finish with chopped parsley. Serve right away while the sauce is creamy.

# Good to know:

01 - Best served immediately after the sour cream is stirred in.
02 - Slice the beef thinly across the grain for the most tender bite.
03 - Use full-fat sour cream for the smoothest sauce.

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