Easy Beef Stroganoff

What you'll need

• 1.5 lbssirloin steak or beef tenderloin, thinly sliced
• to tastesalt and black pepper
• 2 tablespoonsolive oil
• 2 tablespoonsbutter
• 8 ozcremini mushrooms, sliced
• 1/2 cupyellow onion, diced
• 2 clovesgarlic, minced
• 2 tablespoonsall-purpose flour
• 1.5 cupsbeef broth
• 1 teaspoonDijon mustard
• 1/2 cupsour cream
• 12 ozegg noodles, cooked
• for garnishfresh parsley, chopped

Let's cook

1. 1Season the beef with salt and pepper. Heat the olive oil in a large skillet over high heat and sear the beef in batches for 1-2 minutes until browned. Remove and set aside.
2. 2Melt the butter in the same skillet and add the mushrooms and onion, cooking for 5-6 minutes until softened and golden.
3. 3Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and cook for 1 minute.
4. 4Slowly whisk in the beef broth and Dijon mustard, bringing to a simmer until slightly thickened.
5. 5Reduce heat to low, stir in the sour cream, and return the beef to the skillet, simmering for 2-3 minutes (avoid boiling to prevent curdling).
6. 6Serve over egg noodles, garnished with fresh parsley.