Classic Beef Stroganoff with Creamy Mushroom Sauce

1.Prepare the beef: In a medium bowl, toss the beef strips with flour, salt, and pepper until lightly coated. Set aside.

2.Cook the beef: Heat 1 tablespoon of butter and the olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef quickly on all sides until nicely browned (about 1-2 minutes per batch). Remove the beef and set aside.

3.Sauté aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown (about 6-8 minutes). Add the chopped onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

4.Deglaze and build flavor: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a simmer and let it reduce slightly for about 3 minutes.

5.Prepare the dairy base: In a small bowl, whisk together the whole milk and the egg yolk until smooth. This mixture will enrich the sauce.

6.Finish the sauce: Reduce the heat to low. Slowly whisk the milk/egg mixture into the simmering broth, stirring constantly. Do not allow the sauce to boil once the milk is added, or it may curdle.

7.Incorporate sour cream: Remove the skillet from the heat. Gently stir in the sour cream until the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if necessary.

8.Combine and serve: Return the seared beef strips (and any accumulated juices) to the skillet. Stir gently to coat the beef in the sauce. Heat through gently for 1-2 minutes, ensuring the beef is warmed but not overcooked.

9.Cook the egg noodles according to package directions. Drain well.

10.Serve the Beef Stroganoff immediately over the hot egg noodles, garnished generously with fresh chopped parsley.