Directions:
Prepare the Beef:
Season the beef strips with salt and pepper. In a large skillet or sautΓ© pan, heat 1 tablespoon of olive oil over medium-high heat. Add the beef strips in a single layer, cooking for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter is melted, add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until the mushrooms are browned and tender.
Make the Sauce:
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce and Dijon mustard, and let the sauce simmer for 3-4 minutes until it begins to thicken.
Finish the Stroganoff:
Reduce the heat to low and stir in the sour cream until smooth and creamy. Return the beef to the skillet, and cook for another 1-2 minutes until the beef is warmed through. Adjust salt and pepper to taste.
Cook the Egg Noodles:
While the sauce is simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Serve:
Plate the egg noodles and spoon the beef stroganoff sauce over the top. Garnish with fresh chopped parsley, and serve hot
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