# What you need:
→ 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, or to taste
12 - 1/2 tsp black pepper, or to taste
13 - 2 tbsp fresh parsley, chopped
→ Pasta
14 - 12 oz egg noodles, cooked as per package directions
# How to Make It:
01 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add beef strips in batches, searing until browned on all sides, about 2 to 3 minutes each batch. Remove beef and set aside.
02 - In the same skillet, add remaining butter. Cook the onion until translucent, about 3 minutes. Stir in garlic and cook 1 minute more. Add mushrooms and sauté until golden and liquid evaporates, approximately 5 minutes.
03 - Pour in beef broth to deglaze, scraping up browned bits from the pan. Stir in Worcestershire sauce and bring mixture to a simmer.
04 - Reduce heat to low. Return beef and its juices to the skillet. Mix in Dijon mustard and sour cream, stirring gently until sauce is creamy. Avoid boiling to prevent curdling.
05 - Simmer gently for 2 to 3 minutes to heat through. Season with salt and black pepper to taste.
06 - Plate egg noodles and spoon beef stroganoff over top. Garnish with chopped fresh parsley.
