Beef Stroganoff

Instructions

1. 1

   Slice 2 pounds beef sirloin steak against the grain into thin strips. Place in a large mixing bowl and dust with 1/4 cup all-purpose flour to coat. Set aside.

2. 2

   Heat a large pot of water over high heat. Once boiling, cook 1 pound egg noodles according to package directions. Drain well using a colander and set aside.

3. 3

   In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add 1 medium white onion, thinly sliced and 8 ounces sliced mushrooms, sliced. Cook until tender and lightly browned, about 7 minutes. Remove from the skillet and set aside.

4. 4

   Without cleaning the skillet, reduce heat to medium-high and melt 1/4 cup salted butter. Add the floured steak strips and cook until browned, about 4 to 5 minutes.

5. 5

   Return the cooked onions and mushrooms to the skillet. Pour in 3 cups beef broth and 2 tablespoons Worcestershire sauce. Stir to combine. Simmer over medium heat for 2 to 3 minutes, or until the sauce begins to thicken. If you prefer a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir it into the simmering sauce and cook for 1 to 2 minutes, until thickened.

6. 6

   Turn off the heat. Stir in 1 cup sour cream and 1 tablespoon Dijon mustard until fully incorporated. Cook for 1 to 2 minutes more, stirring occasionally, until heated through.

7. 7

   Add the cooked egg noodles and stir until well combined. Season with salt and pepper, to taste. Serve hot.