# What You'll Need:
→ Meats
01 - 1 lb beef sirloin or tenderloin, thinly sliced
→ Vegetables
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 10 oz cremini or white mushrooms, sliced
→ Sauces & Dairy
07 - 1 cup beef broth
08 - 1 tbsp Worcestershire sauce
09 - 1 cup sour cream, room temperature
10 - 2 tsp Dijon mustard
→ Seasonings
11 - 1/2 tsp salt, or to taste
12 - 1/2 tsp freshly ground black pepper, or to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
→ Pasta
14 - 12 oz egg noodles, cooked according to package directions
# Method:
01 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add beef strips in batches and sear until browned on all sides, about 2 to 3 minutes per batch. Remove beef and set aside.
02 - In the same skillet, add remaining butter. Cook the chopped onion until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute. Incorporate mushrooms and sauté until golden and their moisture evaporates, around 5 minutes.
03 - Pour in beef broth to deglaze the pan, scraping up browned bits. Stir in Worcestershire sauce and bring to a gentle simmer.
04 - Reduce heat to low, return the beef along with its juices to the skillet. Stir in Dijon mustard and sour cream until the sauce is fully combined and creamy. Avoid boiling the sauce.
05 - Simmer gently for 2 to 3 minutes to heat through. Season with salt and black pepper to taste.
06 - Plate the stroganoff over hot cooked egg noodles and garnish with chopped fresh parsley.
