Ingredients:

  • lbs Beef Sirloin or Tenderloin, thinly sliced
  • Tablespoons All-Purpose Flour (for dredging)
  • Tablespoons Unsalted Butter
  • Tablespoon Olive Oil
  • medium Yellow Onion, finely chopped
  • oz Cremini (Baby Bella) Mushrooms, sliced
  • cloves Garlic, minced
  • Salt and Freshly Ground Black Pepper to taste
  • cups Beef Broth (low sodium preferred)
  • Tablespoon Worcestershire Sauce
  • teaspoon Dijon Mustard
  • Tablespoon Tomato Paste
  • Tablespoon Cornstarch (optional, for slurry)
  • cup Sour Cream (full-fat, room temperature)
  • Tablespoons Fresh Parsley, chopped (for garnish)
  • oz Wide Egg Noodles

Instructions:

  1. Lightly toss the sliced beef strips with 1 tbsp of flour, salt, and pepper until lightly coated.
  2. Heat half the butter and oil in the skillet over medium-high heat. Sear the beef in small batches until nicely browned (about 1-2 minutes per side). Remove beef and set aside, keeping warm. Do not overcrowd the pan.
  3. Add the remaining fat to the skillet. Sauté mushrooms until they release their liquid and brown nicely (about 6-8 minutes). Add the onion and cook until softened (3 minutes). Add garlic and tomato paste; cook for 1 minute until fragrant.
  4. Whisk in the remaining 1 tbsp of flour into the mushroom mixture, cooking for 1 minute. Slowly whisk in the warm beef broth, scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce and Dijon mustard. Bring to a gentle simmer.
  5. While the sauce simmers, cook the egg noodles according to package directions until al dente. Drain well, reserving about 1/2 cup of the starchy cooking water.
  6. Return the seared beef to the sauce. Simmer gently for 5-7 minutes until the beef is tender and the sauce has reduced slightly. If needed, whisk in a cornstarch slurry (cornstarch mixed with cold water) until desired consistency is reached.
  7. Remove the skillet from the heat. Let the sauce cool for 2 minutes. Take 1/2 cup of the hot sauce/broth and slowly whisk it into the room-temperature sour cream in a separate bowl (tempering). Slowly whisk the tempered sour cream mixture back into the main sauce. Taste and adjust seasoning. Do not boil the sauce after adding the sour cream.
  8. Gently fold the drained egg noodles into the sauce, or serve the Stroganoff spooned directly over the noodles. Garnish generously with fresh parsley.