Classic Beef Stroganoff

Tender strips of beef and earthy mushrooms coated in a rich, tangy sour cream sauce, served warm over a bed of egg noodles.

Prep time: 15 mins · Cook time: 25 mins · Serves 4

Ingredients

• 1 lb Sirloin steak or flank steak, sliced thinly
• 8 oz Wide egg noodles
• 8 oz Cremini mushrooms, sliced
• 1 Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Beef broth
• 1/2 cup Sour cream
• 1 tbsp Dijon mustard
• 2 tbsp All-purpose flour
• 3 tbsp Butter

Instructions

1. Boil the egg noodles in salted water according to package instructions. Drain and set aside.
2. Season the thinly sliced beef with salt and pepper. In a large skillet, melt 1 tablespoon of butter over high heat. Quickly sear the beef for 1-2 minutes per side until browned. Remove and set aside.
3. Lower heat to medium. Melt remaining 2 tablespoons of butter and sauté onions and mushrooms until softened and browned (about 5-7 minutes).
4. Stir in the minced garlic and cook for 1 minute.
5. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook the raw flour taste.
6. Slowly pour in the beef broth, stirring continuously to prevent lumps. Let simmer and thicken for 3-5 minutes.
7. Reduce heat to low. Stir in the Dijon mustard and sour cream. Do not let it boil vigorously or the sour cream may curdle.
8. Add the seared beef strips (and any juices) back into the sauce to warm through. Serve over the cooked egg noodles.