Beef Stroganoff with Egg Noodles

• 35 min total
• 30 min hands-on
• Serves 4
• 850 kcal
• 45 g protein

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Ingredients

• 1¼ lb top sirloin steak, sliced into thin strips against the grain
• 1 tbsp vegetable oil
• 12 oz egg noodles
• 3 tbsp butter
• 8 oz cremini mushrooms, sliced
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1½ cups beef broth
• 1 tbsp Dijon mustard
• ¾ cup sour cream, at room temperature
• salt
• black pepper

Method

1. Bring a large pot of well-salted water to a boil for the noodles. Pat the steak strips dry and season with ½ tsp salt and ¼ tsp pepper.
2. Heat the oil in a 12-inch skillet over high heat until it shimmers. Sear the steak in 2 batches in a single layer, about 1 minute per side, until browned outside but still pink inside. It finishes cooking in the sauce. Move to a plate.
3. Lower the heat to medium-high. Add 2 tbsp of the butter, the mushrooms, onion and a pinch of salt and cook, stirring now and then, until the mushrooms are browned and their liquid has cooked off, 7–8 minutes. Add the garlic and stir for 30 seconds.
4. Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly stir in the broth and mustard, scraping up the browned bits, and simmer until thickened, 3–4 minutes.
5. Meanwhile, cook the egg noodles according to the package, drain and toss with the remaining 1 tbsp butter.
6. Turn the heat under the skillet to low. Stir a few spoonfuls of the hot sauce into the sour cream to warm it, then stir the sour cream into the pan. Don’t let it boil or it can split. Return the steak and its juices and warm through for 1–2 minutes, until no longer red. Season with salt and pepper and serve over the noodles.

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