Classic Beef Stroganoff with Creamy Mushroom Sauce

1.Prepare the beef: Pat the beef strips dry. In a medium bowl, toss the beef with the all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until lightly coated.

2.Sear the beef: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pan, for 1-2 minutes per side until browned. The beef should still be slightly pink inside. Remove the seared beef and set aside.

3.Sauté mushrooms and aromatics: Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the skillet. Add the sliced mushrooms and cook for 5-7 minutes until they have released their moisture and started to brown. Add the chopped onion and cook until softened, about 5 minutes.

4.Build the sauce base: Stir in the minced garlic and sweet paprika, cooking for 1 minute until fragrant. If using, pour in the white wine and scrape up any browned bits from the bottom of the pan (deglazing). Let the wine reduce by half.

5.Simmer the sauce: Pour in the beef broth and Worcestershire sauce. Bring the mixture to a simmer and cook, uncovered, for 8-10 minutes, allowing the sauce to reduce and thicken slightly.

6.Cook the noodles: While the sauce is simmering, cook the egg noodles according to package directions. Drain and keep warm.

7.Finish the stroganoff: Reduce the heat to low. Whisk a few tablespoons of the hot sauce into the room-temperature sour cream to temper it, preventing curdling. Gently stir the tempered sour cream back into the skillet until the sauce is smooth and creamy. Do not allow the sauce to boil after adding the sour cream.

8.Combine and serve: Return the seared beef strips and any accumulated juices to the sauce. Stir gently and heat through for 1-2 minutes. Taste and adjust seasoning with remaining salt and pepper as needed. Serve immediately over the hot egg noodles, garnished generously with fresh chopped parsley.