Ingredients

For the Beef Stroganoff:

• 1½ pounds sirloin steak, ribeye, or flank steak, cut into ½-inch strips

• 3 tablespoons all-purpose flour, divided

• ½ teaspoon seasoned salt

• ½ teaspoon freshly ground black pepper

• 3 tablespoons olive oil or grapeseed oil

• 3 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 8-12 ounces cremini or white button mushrooms, sliced

• 3-4 garlic cloves, minced

• 2 cups low-sodium beef broth

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• ½ teaspoon dried thyme or 1 teaspoon fresh thyme

• ⅔ cup sour cream

• ½ cup heavy whipping cream (optional)

• Salt and pepper to taste

• Fresh parsley for garnish

For the Egg Noodles:

• 12 ounces extra-wide egg noodles

• Salt for pasta water

Instructions

Prepare the Beef and Noodles:

1. Bring a large pot of salted water to boil for the egg noodles. Cook noodles according to package directions until al dente, then drain and set aside.

2. Pat beef strips completely dry with paper towels and season with seasoned salt and pepper. Toss with 1 tablespoon flour, shaking off excess.

Sear the Beef:

3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear beef strips for 1-2 minutes per side until lightly browned.

4. Transfer seared beef to a plate and set aside, leaving any juices.

Build the Sauce:

5. Reduce heat to medium and add butter to the same pan. Add chopped onion and cook for 4-5 minutes until softened.

6. Add sliced mushrooms and minced garlic, cooking for another 4-5 minutes until mushrooms are browned and garlic is fragrant.

7. Sprinkle remaining 2 tablespoons flour over the vegetables and cook for 1-2 minutes, stirring constantly.

8. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Add Worcestershire sauce, Dijon mustard, and thyme.

Finish the Dish:

9. Bring mixture to a boil, then reduce heat and simmer for 5-10 minutes until sauce thickens slightly.

10. Return seared beef and any accumulated juices to the pan. Cook for 2-3 minutes until beef is heated through and reaches desired doneness.

11. Remove from heat and stir in sour cream and heavy cream if using. Season with additional salt and pepper to taste.

12. Serve immediately over cooked egg noodles, garnished with fresh chopped parsley.