Beef Stroganoff

Ingredients

• • 1 1/2 lbs beef sirloin or tenderloin, sliced into thin strips
• • 8 oz wide egg noodles
• • 8 oz cremini mushrooms, sliced
• • 1 medium onion, diced
• • 3 cloves garlic, minced
• • 2 tablespoons butter
• • 1 tablespoon olive oil
• • 2 tablespoons all-purpose flour
• • 1 cup beef broth
• • 1/2 cup dry white wine
• • 1/2 cup sour cream
• • 1 tablespoon Dijon mustard
• • 1 tablespoon Worcestershire sauce
• • Salt and pepper to taste
• • Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Cook egg noodles according to package directions. Drain and toss with a pat of butter. Set aside.
2. Step 2: Season beef strips with salt and pepper. Heat olive oil in a large skillet over high heat.
3. Step 3: Sear beef in batches, 1-2 minutes per side, until browned but still pink inside. Remove and set aside.
4. Step 4: Reduce heat to medium. Add butter, onion, and mushrooms. Cook 6-8 minutes until golden.
5. Step 5: Add garlic and cook 1 minute. Sprinkle flour over vegetables and stir 1 minute.
6. Step 6: Pour in beef broth and white wine. Bring to a simmer and cook 5 minutes until thickened.
7. Step 7: Stir in Worcestershire sauce and Dijon mustard. Remove from heat.
8. Step 8: Stir in sour cream until smooth. Return beef and any juices to the pan. Gently heat through (do not boil).
9. Step 9: Serve beef stroganoff over egg noodles, garnished with fresh parsley.