# Components:
→ Meats
01 - 1 pound beef sirloin or tenderloin, thinly sliced
→ Vegetables
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 10 ounces cremini or white mushrooms, sliced
→ Sauces & Dairy
07 - 1 cup beef broth
08 - 1 tablespoon Worcestershire sauce
09 - 1 cup sour cream, room temperature
10 - 2 teaspoons Dijon mustard
→ Seasonings
11 - 1/2 teaspoon salt, to taste
12 - 1/2 teaspoon black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Pasta
14 - 12 ounces egg noodles, cooked following package directions
# Method:
01 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Brown beef strips in batches for 2-3 minutes until seared on all sides, then set aside.
02 - Add remaining butter to the skillet. Sauté onion until translucent, about 3 minutes. Add garlic and cook 1 minute, then stir in mushrooms and cook until golden and moisture evaporates, approximately 5 minutes.
03 - Pour in beef broth to deglaze the pan, scraping up browned bits. Stir in Worcestershire sauce and bring to a simmer.
04 - Reduce heat to low. Return beef and its juices to the skillet. Blend in Dijon mustard and sour cream, stirring until sauce is creamy without boiling.
05 - Simmer gently for 2 to 3 minutes to warm through. Season with salt and black pepper to taste.
06 - Plate stroganoff over hot egg noodles and garnish with chopped fresh parsley.
