Beef stroganoff is a rich, creamy, and comforting dish made with tender beef, mushrooms, and a savory sauce. Perfect for any night of the week.

Scale

1 lb beef sirloin or tenderloin, thinly sliced

1 tbsp olive oil

2 tbsp butter

1 onion, chopped

2 garlic cloves, minced

8 oz mushrooms, sliced

1 cup beef broth

1 tsp Dijon mustard

1/2 cup sour cream

Salt and pepper to taste

12 oz egg noodles

Fresh parsley, for garnish

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Cook egg noodles according to package instructions and set aside.

In a large skillet, heat oil and sear beef strips until browned; remove and set aside.

In the same skillet, melt butter and sauté onions until soft; add mushrooms and cook until golden.

Stir in garlic, then add Dijon mustard and beef broth. Simmer for 5 minutes.

Reduce heat, add sour cream slowly, then return beef to skillet. Simmer until sauce thickens.

Serve hot over noodles and garnish with fresh parsley.

Use Greek yogurt instead of sour cream for a lighter version.

For gluten-free, serve over rice or mashed potatoes.

Freeze sauce separately from noodles for best texture.