# Components:
→ Meats
01 - 1 lb beef sirloin or tenderloin, thinly sliced
→ Vegetables
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 10 oz cremini or white mushrooms, sliced
→ Sauces & Dairy
07 - 1 cup beef broth
08 - 1 tbsp Worcestershire sauce
09 - 1 cup sour cream, room temperature
10 - 2 tsp Dijon mustard
→ Seasonings
11 - 1/2 tsp salt, adjust to taste
12 - 1/2 tsp black pepper, adjust to taste
13 - 2 tbsp fresh parsley, chopped
→ Pasta
14 - 12 oz egg noodles, cooked as per package instructions
# Method:
01 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Sear beef strips in batches until browned on all sides, approximately 2 to 3 minutes per batch. Remove beef and set aside.
02 - Add remaining butter to the skillet. Sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute. Incorporate mushrooms and cook until golden and liquid evaporates, approximately 5 minutes.
03 - Deglaze skillet with beef broth, scraping browned bits from the bottom. Stir in Worcestershire sauce and bring mixture to a simmer.
04 - Lower heat to low. Return beef and accumulated juices to the skillet. Stir in Dijon mustard and sour cream until sauce is creamy and well combined, avoiding boiling.
05 - Simmer gently for 2 to 3 minutes until heated through. Season with salt and black pepper to taste.
06 - Plate stroganoff atop hot, cooked egg noodles. Garnish with chopped fresh parsley before serving.
