Creamy Beef Stroganoff with Egg Noodles

Ingredients

• 1.25 lb beef sirloin, sliced into thin 2-inch strips
• 1.5 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 1 yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 tsp sweet paprika
• 1.5 cups beef broth
• 1 tbsp Dijon mustard
• 3/4 cup sour cream
• 12 oz wide egg noodles
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil for the egg noodles. Pat the beef strips dry and season with 1 teaspoon of the salt and the black pepper.
2. Heat 1 tablespoon of butter in a large 12-inch skillet over high heat until foaming. Sear the beef in a single layer, undisturbed, for about 90 seconds per side, working in two batches if needed so the pan stays hot.
3. The beef strips are thin, so they cook quickly; remove them once browned outside but still slightly pink inside, since they will finish cooking later in the sauce. Transfer to a plate.
4. Cook the egg noodles in the boiling water according to package directions until al dente, then drain and toss with a little butter to prevent sticking.
5. Meanwhile, add the remaining 2 tablespoons of butter to the same skillet over medium heat. Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and turn golden brown.
6. Add the onion and cook for 4-5 minutes until softened and translucent. Add the garlic and cook for 30 seconds until fragrant.
7. Sprinkle the flour and paprika over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in the beef broth, scraping up any browned bits from the pan bottom.
8. Simmer the sauce for 4-5 minutes, whisking occasionally, until it thickens enough to coat the back of a spoon. Stir in the Dijon mustard and the remaining 1/2 teaspoon salt.
9. Reduce the heat to low and stir in the sour cream until smooth; do not let the sauce boil after this point, or the sour cream may curdle and separate.
10. Return the beef and any accumulated juices to the pan and simmer gently for 2-3 minutes, just until the beef is heated through and no longer pink (internal temperature 145F or higher for whole cuts). Serve over the buttered egg noodles, garnished with parsley.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.