Ingredients
- 1 lb beef sirloin, thinly sliced
- 8 oz egg noodles
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 ½ cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 tbsp flour
- ½ cup sour cream
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Cook the Noodles
Cook the egg noodles according to the package directions until tender. Drain and set aside.
2. Sear the Beef
Season the sliced beef with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the beef for 2–3 minutes per side. Remove from the skillet and set aside.
3. Sauté the Vegetables
Melt the butter in the same skillet. Add the onion and mushrooms and cook for 5–6 minutes, until softened and golden. Add the garlic and cook for another 30 seconds.
4. Make the Sauce
Sprinkle the flour over the vegetables and stir until combined. Slowly pour in the beef broth, then add the Worcestershire sauce, Dijon mustard and paprika. Stir and simmer for 3–4 minutes until the sauce thickens.
5. Add the Beef and Sour Cream
Reduce the heat to low and stir in the sour cream. Return the beef to the skillet and simmer gently for 2–3 minutes, making sure not to let the sauce boil.
6. Serve
Serve the creamy beef stroganoff over the cooked egg noodles and garnish with fresh parsley.