Savory Beef Stroganoff

Ingredients

For the beef:

• 1 pound (450 g) beef sirloin or tenderloin, sliced into thin strips
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces (225 g) cremini or button mushrooms, sliced
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and black pepper to taste

For serving:

• 12 ounces (340 g) egg noodles, cooked according to package instructions
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Beef:

   1. Heat the olive oil in a large skillet over medium-high heat.
   2. Add the beef strips in batches, ensuring not to overcrowd the pan. Sear the beef until browned on all sides, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

2. Make the Sauce:

   1. In the same skillet, add the butter and let it melt.
   2. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
   3. Add the minced garlic and cook for another 1 minute, stirring frequently.
   4. Add the sliced mushrooms to the skillet and cook until they are browned and their moisture has evaporated, about 5-7 minutes.

3. Create the Base:

   1. Sprinkle the flour over the mushrooms and onions, stirring to coat the mixture evenly. Cook for 1-2 minutes to remove the raw flour taste.
   2. Gradually pour in the beef broth while stirring constantly to prevent lumps. Continue to cook and stir until the mixture begins to thicken, about 3-5 minutes.

4. Finish the Sauce:

   1. Reduce the heat to low and stir in the sour cream, Dijon mustard, Worcestershire sauce, dried thyme, paprika, salt, and black pepper.
   2. Return the beef to the skillet along with any juices that have accumulated. Stir to combine and ensure the beef is coated with the sauce. Cook for another 3-4 minutes, just until the beef is heated through and the sauce is creamy and smooth. Adjust seasoning if necessary.

5. Serve:

   1. Toss the cooked egg noodles with a bit of butter or olive oil if desired.
   2. Serve the beef stroganoff over the egg noodles or alongside rice or mashed potatoes.
   3. Garnish with freshly chopped parsley for a touch of color and freshness.

6. Tips:

   • For extra depth of flavor, consider adding a splash of white wine when deglazing the pan before adding the beef broth.
   • If you prefer a thicker sauce, you can simmer the stroganoff longer to reduce the sauce further, or mix a tablespoon of cornstarch with a tablespoon of water and stir it into the sauce.