Beef Stroganoff - classic tender beef strips in a creamy mushroom sauce over egg noodles

Ingredients

• 2 pounds beef sirloin, cut into thin strips
• 8 ounces egg noodles
• 12 ounces mushrooms, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

Instructions

1. Cook egg noodles according to package directions. Drain and set aside.
2. Season beef strips with salt and pepper. Toss with flour to coat lightly.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown beef in batches, 2-3 minutes per side. Transfer to a plate.
4. Add remaining butter and oil to the skillet. Sauté onion for 3-4 minutes until softened.
5. Add garlic and mushrooms. Cook for 5-6 minutes, stirring occasionally.
6. Stir in tomato paste and cook for 1 minute. Pour in beef broth, scraping up browned bits.
7. Return beef to the skillet. Reduce heat to low and simmer for 10 minutes.
8. Remove from heat and stir in sour cream and mustard until fully combined.
9. Season with paprika, additional salt and pepper to taste.
10. Serve stroganoff over cooked egg noodles and garnish with fresh parsley.

Notes

• Cut beef against the grain for maximum tenderness
• Do not boil the sour cream mixture or it may curdle; keep heat on low
• Slice mushrooms uniformly so they cook evenly
• Stroganoff can be made ahead and reheated gently on low heat
• Pair with a wooden spoon to avoid scratching non-stick cookware
• Leftover stroganoff keeps refrigerated for 3-4 days