Ingredients
Method
In a large skillet, heat the olive oil over medium-high heat. Add the sliced beef in batches, cooking until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, around 5-7 minutes.
Return the cooked beef to the skillet. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring to a simmer. Let it cook for about 5 minutes to thicken slightly.
Reduce the heat to low and stir in the sour cream, mixing until smooth. Warm gently but do not bring it to a boil. Season with salt and pepper to taste.
Meanwhile, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.
Prep Time: 15 mins | Total Time: 30 mins | Servings: 4