Recipe of the Week

Easy Beef Stroganoff

A classic comfort food dish featuring tender beef strips in a rich, creamy mushroom sauce served over egg noodles, perfect for a quick family dinner.

1 lb beef sirloin or tenderloin, thinly sliced
8 oz mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
1 cup beef broth
1 tbsp Worcestershire sauce
1 cup sour cream
1 tbsp Dijon mustard
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
12 oz egg noodles, cooked according to package directions

1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and sear until browned. Remove beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of butter. Add the mushrooms and onions, cooking until softened and browned, about 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Simmer for 3-5 minutes to reduce slightly.
5. Reduce heat to low. Stir in the sour cream and Dijon mustard until smooth and creamy. Do not let the sauce boil once the sour cream is added.
6. Return the beef and any accumulated juices to the skillet, stirring to coat and heat through.
7. Serve the stroganoff immediately over the cooked egg noodles.