Beef Stroganoff

• 1 ½ lb beef sirloin or tenderloin (thinly sliced against the grain)
• 12 oz cremini mushrooms (sliced)
• 1 onion (thinly sliced)
• 2 clove garlic (minced)
• 1 cup beef broth
• 1 cup sour cream (room temperature)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 3 tbsp butter
• 12 oz egg noodles (cooked)
• 2 tbsp fresh dill

How to Make It

1. 1

   Season beef strips with salt and pepper. Sear in batches in hot butter until browned but not cooked through. Remove.

2. 2

   Sauté onion 3 minutes. Add mushrooms and cook until golden, 5 minutes. Add garlic, cook 1 minute.

3. 3

   Add broth, Worcestershire, and mustard. Simmer 5 minutes.

4. 4

   Remove from heat. Stir in sour cream until smooth — do not boil after adding.

5. 5

   Return beef and warm through gently.

6. 6

   Serve over egg noodles, garnished with fresh dill.