Beef Stroganoff

Instructions

Step 1 Cook the egg noodles according to package instructions, then drain and set aside.
Step 2 Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Step 3 Add the sliced beef and sear quickly until browned, then remove and set aside.
Step 4 In the same pan, add remaining butter and sauté onions until soft.
Step 5 Add garlic and mushrooms, cooking until mushrooms are tender and browned.
Step 6 Sprinkle flour over the mixture and stir well to combine.
Step 7 Pour in beef broth gradually, stirring constantly until the sauce thickens.
Step 8 Reduce heat and stir in sour cream and Dijon mustard until smooth.
Step 9 Return the beef to the skillet and simmer gently for a few minutes.
Step 10 Season with salt and black pepper to taste.
Step 11 Serve the beef stroganoff over egg noodles and garnish with chopped chives.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Avoid boiling to prevent the sour cream from curdling. This dish is not ideal for freezing as the creamy sauce may separate.