Beef Stroganoff

Tender seared sirloin and mushrooms simmer in a savory beef-broth sauce finished with sour cream and Dijon mustard, then served over buttery egg noodles.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds beef sirloin
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion
• 8 ounces cremini mushrooms
• 2 cloves garlic
• 1.5 cups beef broth
• 2 tablespoons all-purpose flour
• 1 tablespoon dijon mustard
• 0.75 cup sour cream
• 12 ounces egg noodles
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until tender. Drain and set aside. (about 12 min)
2. Meanwhile, trim the sirloin and slice it against the grain into 1/4-inch strips. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. (about 5 min)
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the beef in a single layer and sear until browned, about 1 minute per side. Transfer to a plate and repeat with the remaining beef and oil. Do not cook the beef through at this stage. (about 5 min) — Medium-high heat
4. Reduce the heat to medium. Add the sliced onion and mushrooms to the skillet and cook until the onion softens and the mushrooms release and reabsorb their moisture, 6 to 8 minutes. Stir in the garlic and cook for 30 seconds. (about 8 min) — Medium heat
5. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the beef broth, scraping up any browned bits. Stir in the Dijon mustard, remaining salt, and remaining pepper. Simmer until the sauce thickens, 3 to 4 minutes. (about 4 min) — Medium heat
6. Reduce the heat to low. Stir a few spoonfuls of the hot sauce into the sour cream, then stir the warmed sour cream mixture into the skillet. Return the beef and any accumulated juices to the skillet and gently heat until the beef is cooked through, about 2 minutes. For food safety, confirm the beef reaches at least 145°F, then remove from the heat. (about 3 min) — Low heat
7. Spoon the stroganoff over the egg noodles, garnish with parsley, and serve immediately. (about 2 min)