Beef Stroganoff

Seared beef and mushrooms in a tangy sour-cream and mustard pan sauce served over buttered egg noodles.

Ingredients

• 1.5 lb beef sirloin or tenderloin, sliced thin

Kosher salt and black pepper

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 lb cremini mushrooms, sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3/4 cup sour cream
• 12 oz egg noodles, cooked
• 2 tablespoons chopped fresh dill or parsley

Directions

1. Season the beef with salt and pepper. Heat the oil in a large skillet over high heat and sear the beef quickly in batches; remove.
2. Add 1 tablespoon butter and the mushrooms; cook until browned. Add the onion and garlic and cook until soft.
3. Stir in the flour and cook 1 minute, then whisk in the stock, mustard and Worcestershire. Simmer until thickened, about 5 minutes.
4. Lower the heat and stir in the sour cream; do not boil. Return the beef and any juices and warm through.

Toss the egg noodles with the remaining butter.

1. Spoon the stroganoff over the noodles and finish with dill.

Notes

In the comforting style of Michael Symon’s beef stroganoff.