Classic Beef Stroganoff with Creamy Mushroom Sauce

1.Cook the egg noodles according to package instructions. Drain and set aside.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced beef and season with salt and pepper. Sear the beef for about 2-3 minutes until browned, then remove from the skillet and set aside.

3.In the same skillet, add the remaining tablespoon of butter. Add the chopped onion and sliced mushrooms, cooking until the onions are translucent and the mushrooms are browned, about 5-7 minutes.

4.Stir in the minced garlic and cook for an additional minute until fragrant.

5.Sprinkle the flour over the mushroom mixture and stir to combine, cooking for another minute to eliminate the raw flour taste.

6.Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken for about 3-4 minutes.

7.Reduce the heat to low and stir in the Worcestershire sauce, Dijon mustard, and sour cream until well combined. Return the cooked beef to the skillet and heat through, about 2-3 minutes. Adjust seasoning with salt and pepper to taste.

8.Serve the creamy beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.