Classic Beef Stroganoff with Creamy Mushroom Sauce

1.Prepare the Beef: In a medium bowl, toss the thinly sliced beef with salt, pepper, and flour until lightly coated. Shake off any excess flour.

2.Sear 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 for 1-2 minutes per side until browned. Remove the beef to a clean plate and set aside.

3.Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.

4.Add Garlic and Deglaze: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer.

5.Thicken the Sauce: Let the sauce simmer gently for 5 minutes until it has reduced slightly and thickened. Taste and adjust seasoning with salt and pepper if necessary.

6.Cook Noodles: While the sauce simmers, cook the egg noodles according to package directions in salted boiling water until al dente. Drain well.

7.Finish the Sauce: Remove the skillet from the heat. Allow the sauce to cool slightly for 2-3 minutes (this prevents the sour cream from curdling). Whisk in the sour cream until the sauce is smooth and creamy. Do not return the sauce to a boil after adding the sour cream.

8.Combine and Serve: Return the seared beef and any accumulated juices to the skillet. Stir gently to coat the beef in the sauce. Heat through gently for 1-2 minutes, ensuring it does not boil. Serve immediately over the drained egg noodles, garnished generously with fresh chopped parsley.