Ingredients:
- 1.5 pounds of beef sirloin, thinly sliced
- 1 large onion, thinly sliced
- 3 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1 cup of beef broth
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1 cup of sour cream
- 2 tablespoons of all-purpose flour
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Chopped fresh parsley or green onions for garnish
- 12 ounces of egg noodles
Instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef in batches and cook until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and cook until they are softened and starting to caramelize, about 5-7 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and any liquid released has evaporated.
4. Sprinkle the flour over the onion and mushroom mixture and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
5. Pour in the beef broth, Dijon mustard, and Worcestershire sauce. Stir to combine and bring the mixture to a simmer.
6. Return the browned beef to the skillet and simmer for 5-7 minutes, or until the beef is cooked through and the sauce has thickened.
7. Reduce the heat to low and stir in the sour cream. Heat through, but do not boil the stroganoff once the sour cream has been added.
8. Season the stroganoff with salt and pepper to taste.
9. Serve the creamy beef stroganoff over cooked egg noodles and garnish with chopped fresh parsley.