# Ingredient List:
→ Beef
01 - 1.1 lbs beef sirloin or tenderloin, thinly sliced
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
04 - 1 tbsp all-purpose flour
→ Vegetables & Aromatics
05 - 2 tbsp unsalted butter
06 - 1 tbsp olive oil
07 - 1 medium yellow onion, finely chopped
08 - 9 oz cremini or button mushrooms, sliced
09 - 2 cloves garlic, minced
→ Sauce
10 - 1 tbsp tomato paste
11 - 1 tsp Dijon mustard
12 - 1/2 cup dry white wine or beef broth
13 - 1 cup beef broth
14 - 2/3 cup sour cream, at room temperature
15 - 1 tbsp Worcestershire sauce
16 - Salt and pepper, to taste
→ To Serve
17 - 10 oz wide egg noodles, cooked and drained
18 - 2 tbsp chopped fresh parsley
# How-To Steps:
01 - Season the beef strips with salt and pepper, then toss them in flour until lightly coated.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add the beef in batches and sear for approximately 1 minute per side until browned. Remove and set aside.
03 - Add remaining butter to the skillet. Sauté onion for 2-3 minutes until softened, then add mushrooms and cook until golden and liquid evaporates, about 5 to 7 minutes.
04 - Stir in garlic and cook for 1 minute. Add tomato paste and Dijon mustard, cooking for an additional 1 minute.
05 - Deglaze the pan with white wine or beef broth, scraping up browned bits. Simmer for 2 minutes, then add beef broth and Worcestershire sauce. Reduce heat to gentle simmer and reduce liquid by half, about 5 minutes.
06 - Lower the heat and stir in sour cream until smooth, avoiding boiling. Return beef and its juices to the pan, warming for 2-3 minutes. Adjust seasoning with salt and pepper.
07 - Plate the stroganoff over cooked egg noodles and garnish with chopped parsley.
