Beef & Mushroom Stroganoff

• Beef Sirloin(500 g)
• Mushroom(300 g)
• Onion(1)
• Garlic(2 cloves)
• Egg noodles(250 g)
• Butter(2 tbsp)
• Olive oil(1 tbsp)
• All-Purpose Flour(1 tbsp)
• Beef Broth(180 ml)
• Sour cream(180 ml)
• Dijon Mustard(1 tbsp)
• Worcestershire sauce(1 tbsp)
• Paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(2 tbsp)

Method

1. 1

   Thinly slice the {Beef steak}. Slice the {Mushroom}, finely chop the {Onion}, mince the {Garlic}, and roughly chop the {Fresh parsley}.

   ~10 min

2. 2

   Bring a pot of water to the boil, add the {Egg noodles}, and cook until tender according to the pack timing. Reserve a splash of cooking water, then drain.

   ~6 min

3. 3

   Meanwhile, heat the {Olive oil} and {1 tbsp Butter} in a large skillet over medium-high heat. Add the {Beef steak}, {0.5 tsp Salt}, and {Black pepper}, then cook until lightly browned but still tender. Transfer to a plate.

   ~4 min

4. 4

   In the same skillet, melt the remaining {1 tbsp Butter}. Add the {Onion} and {Mushroom} and cook until the mushrooms are golden and the onion softens. Stir in the {Garlic}, {Paprika}, and {Flour} for 1 minute.

   ~5 min

5. 5

   Pour in the {Beef Stock}, then stir in the {Dijon Mustard} and {Worcestershire sauce}. Simmer until slightly thickened, then lower the heat and stir in the {Sour cream} until smooth.

   ~3 min

6. 6

   Return the {Beef steak} to the skillet with any juices, add the drained {Egg noodles}, and toss until everything is coated in the sauce. Loosen with a splash of noodle water if needed, season with the remaining {0.5 tsp Salt}, and finish with the {Fresh parsley}.

   ~2 min