Skillet Beef Stroganoff with Buttered Egg Noodles

Slice 1.5 pounds of beef sirloin into 1/4-inch thick strips, cutting against the grain. Pat dry with paper towels and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss the beef with 2 tablespoons of flour until lightly coated.

Thinly slice 1 medium yellow onion. Clean and slice 12 ounces of cremini mushrooms into 1/4-inch thick slices. Mince 3 cloves of garlic and chop 3 tablespoons of fresh parsley. Strip 1 tablespoon of fresh thyme leaves from stems.

Bring a large pot of salted water to a boil for the egg noodles.

Heat a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add half of the beef in a single layer. Cook for 2-3 minutes without stirring, then flip and cook 1 minute more until browned but still pink in the center. Transfer to a plate and repeat with remaining beef and another 1 tablespoon of olive oil.

In the same skillet, add 1 tablespoon butter. Add sliced onions and cook for 3-4 minutes until softened. Add sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until mushrooms have released their moisture and are golden brown.

Add minced garlic and thyme leaves to the skillet and cook for 1 minute until fragrant. Sprinkle in the remaining 1 tablespoon of flour and stir to coat the vegetables.

Slowly whisk in 1.5 cups of beef broth, scraping up any browned bits from the bottom of the pan. Add 1 tablespoon Worcestershire sauce and 1 tablespoon Dijon mustard. Bring to a simmer and cook for 5 minutes until slightly thickened.

Meanwhile, cook 12 ounces of egg noodles according to package directions until al dente, about 7-9 minutes. Drain and return to the pot. Add 2 tablespoons of butter and toss until melted and noodles are coated. Season with salt and pepper to taste.

Reduce heat to low and stir 2/3 cup sour cream into the skillet sauce until well incorporated. Return the beef and any accumulated juices to the skillet. Gently stir to combine and heat through for 2-3 minutes, being careful not to boil (which could cause the sour cream to separate).

Taste and adjust seasoning with additional salt and pepper if needed. Serve the beef stroganoff over the buttered egg noodles. Garnish with chopped fresh parsley and a light sprinkle of paprika.