Ingredients:

  • 1.5 lbs sirloin tips or sirloin steak, thinly sliced against the grain
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ¾ cup full-fat sour cream, room temperature
  • 12 oz wide egg noodles
  • 2 tbsp butter
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the sliced beef completely dry with paper towels to ensure a proper sear. Season with salt and pepper.
  2. Heat olive oil in the skillet over high heat until shimmering. Add beef in a single layer, searing for 1–2 minutes per side until a deep mahogany crust forms. Remove beef and all juices to a plate; set aside.
  3. Reduce heat to medium. Melt 3 tbsp butter in the same skillet, scraping up the browned bits. Add sliced mushrooms and cook undisturbed for 3 minutes to brown, then stir in the diced onions until translucent. Stir in the minced garlic and cook for 30 seconds.
  4. Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 3–5 minutes until the sauce thickens.
  5. Turn the heat to low. Stir in the room-temperature sour cream until smooth. Return the seared beef and juices to the skillet and gently fold until heated through; do not let the sauce boil.
  6. Boil egg noodles in salted water until al dente. Drain and toss with 2 tbsp butter. Serve beef stroganoff over the noodles or fold noodles into the pan.
  7. Garnish with chopped fresh parsley.