Classic Beef Stroganoff

Instructions

1. 1

   Cut the beef chuck into bite-sized pieces and season with salt and black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Brown the beef pieces in batches, ensuring not to overcrowd the pan. Remove beef and set aside.

3. 3

   In the same pan, add the remaining olive oil and 1 tablespoon of butter. Sauté the chopped onion for 5 minutes until translucent.

4. 4

   Add minced garlic and sliced cremini mushrooms to the pan, and cook until the mushrooms are browned, about 5 minutes.

5. 5

   Sprinkle the flour over the mushroom mixture, stirring continuously for 1 minute to cook off the raw flour taste.

6. 6

   Gradually add the beef broth while stirring, scraping up any browned bits from the bottom of the pan.

7. 7

   Return the beef to the pan, reduce heat to low, cover, and simmer for 45 minutes until beef is tender.

8. 8

   Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

9. 9

   Once the beef is tender, stir in sour cream, Dijon mustard, and Worcestershire sauce. Heat gently until the sauce is smooth and warmed through, but do not boil.

10. 10

    Serve the beef stroganoff over the cooked egg noodles, garnished with chopped fresh parsley.