Beef Stroganoff

Ingredients

• 1 pound beef tenderloin or sirloin, sliced into thin strips
• Salt and pepper to taste
• 2 tablespoons olive oil
• A pinch of paprika for added flavor, optional
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces white mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• A dash of nutmeg, optional
• 12 ounces egg noodles, cooked according to package instructions
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, optional

Instructions

1. Prepare the beef: Season the beef strips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding, searing each batch for about 2-3 minutes until browned. Remove the beef from the skillet and set aside. To enhance the flavor, sprinkle a pinch of paprika on the beef while searing if desired.
2. Cook the vegetables: In the same skillet, melt the butter over medium heat. Add the onions and cook until translucent, about 4-5 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms are tender and golden brown, approximately 6-7 minutes.
3. Make the sauce: Sprinkle the flour over the mushroom mixture, stirring to coat. Gradually whisk in the beef broth, ensuring no lumps form. Add the Worcestershire sauce, then bring the mixture to a simmer, cooking until slightly thickened.
4. Combine the ingredients: Reduce the heat to low and stir in the sour cream and Dijon mustard. Return the seared beef to the skillet, mixing well to coat with the creamy beef Stroganoff sauce. Simmer gently for another 5 minutes to allow the flavors to meld.
5. Serve: Spoon the beef Stroganoff over a bed of egg noodles, garnishing with fresh parsley and topping with grated Parmesan cheese if using. Serve immediately for the best taste and texture.