dinner · american
Classic Beef Stroganoff with Cremini Mushrooms & Buttered Egg Noodles
Ingredients Tap to check off
Instructions
1
Bring a medium pot of salted water to a boil over high heat for the egg noodles.
2
Slice striploin steak across the grain into thin bite-sized strips, seasoning evenly with half the salt and pepper.
3
Heat olive oil and half the butter in a 12-inch heavy skillet over high heat until shimmering hot.
4
Add steak strips in a single uncrowded layer, searing undisturbed for 2 minutes until deeply browned on the bottom.
5
Flip steak strips, cook for 1 additional minute until medium-rare, then quickly transfer to a plate to rest.
6
Drop egg noodles into the boiling water and cook for 6 to 7 minutes until tender yet firm.
7
Reduce skillet heat to medium, add sliced cremini mushrooms and yellow onions, and sauté 4 minutes until golden.
8
Stir in minced garlic and all-purpose flour, cooking for 1 minute until fragrant and lightly toasted.
9
Pour in beef broth and Worcestershire sauce, whisking vigorously to dissolve browned bits, and simmer 2 minutes until thickened.
10
Lower heat to low, stir in sour cream, Dijon mustard, remaining salt, and seared steak with accumulated juices.
11
Drain tender egg noodles, toss with remaining butter in the pot, and divide across warm shallow dinner bowls.
12
Spoon creamy mushroom and beef stroganoff generously over warm buttered noodles and garnish with chopped fresh parsley.
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