Easy Beef Stroganoff

Ingredients

• 1 1/2 lbs sirloin steak, sliced thin against the grain
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 tbsp unsalted butter, divided
• 1 medium yellow onion, finely chopped
• 12 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 3/4 cup full-fat sour cream, at room temperature
• 12 oz wide egg noodles
• Fresh parsley, for serving

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook egg noodles to package directions. Drain and toss with 1 tbsp butter.

2. 2

   Pat beef dry and season with 1/2 tsp salt and the pepper. Heat 1 tbsp butter in a large skillet over high heat. Sear beef in a single layer for 60 seconds per side — work in batches to avoid steaming. Transfer to a plate.

3. 3

   Reduce heat to medium. Add remaining butter, onion, and mushrooms. Cook 6–7 minutes until mushrooms release their water and turn deeply golden.

4. 4

   Stir in garlic and cook 30 seconds. Sprinkle flour over the pan and stir 1 minute to cook out the raw taste.

5. 5

   Slowly whisk in beef broth, Worcestershire, mustard, and remaining 1/2 tsp salt. Simmer 4–5 minutes until thickened.

6. 6

   Remove the skillet from the heat. Stir in sour cream until smooth (do not boil — it can curdle). Return beef and any juices to the pan and warm through.

7. 7

   Spoon stroganoff over noodles, shower with parsley, and serve.