Ingredients
- 8 ounces egg noodles
- 1 pound top sirloin steak thinly sliced into strips
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion diced
- 10 ounces mushrooms white button or cremini, sliced
- 2 garlic cloves minced
- 1 1/2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- 3/4 cup heavy cream
- 4 teaspoons Worcestershire sauce
- 3/4 teaspoon Dijon mustard
- 1/3 cup sour cream
- Fresh parsley chopped, for garnish
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- Season the beef with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef strips in batches until browned, about 1-2 minutes per side. Transfer the cooked beef to a plate.
- Lower the heat to medium. Add the butter to the skillet. Add the onions and mushrooms to the skillet. Sauté until they become soft and lightly browned, which will take about 6 to 8 minutes. Then, add the minced garlic and stir for another 1 minute.
- Sprinkle flour over the vegetables and stir for 1 minute. Gradually add the beef broth while stirring to avoid lumps. Mix in the heavy cream, Worcestershire sauce, and Dijon mustard. Let the sauce simmer for 2-3 minutes until thickened.
- Return the seared beef to the skillet. Gradually stir in the sour cream, warming the sauce gently without boiling to avoid curdling. Adjust the salt and pepper to taste.
- Serve the beef stroganoff over the hot noodles, garnished with parsley.