Beef and Mushroom Stroganoff with Buttered Egg Noodles and Roasted Broccoli

Preheat oven to 425°F (220°C).

Slice beef sirloin across the grain into 1/4-inch thick strips. Pat dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.

In a shallow dish, mix 2 tbsp flour with 1/4 tsp salt and remaining 1/4 tsp black pepper. Lightly dredge beef strips in the flour mixture, shaking off excess.

Cut broccoli into florets, wash and dry thoroughly. Toss with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and set aside.

Clean and slice cremini and shiitake mushrooms. Dice the yellow onion and mince the garlic cloves. Strip leaves from thyme sprigs to measure 1 tbsp.

Heat a large skillet over medium-high heat. Add 1 tbsp butter and 1 tbsp olive oil. When hot, add beef in a single layer (work in batches if needed) and sear for 1 minute per side until browned but not fully cooked. Remove to a plate.

Put the broccoli in the preheated oven and roast for 20-25 minutes, turning halfway through, until edges are crispy and stems are tender.

In the same skillet used for beef, add 2 tbsp butter. Once melted, add mushrooms and cook without stirring for 3-4 minutes until they begin to brown. Stir and continue cooking for 2-3 more minutes.

Add diced onion to the mushrooms and cook for 4-5 minutes until softened. Add minced garlic and thyme, cooking for 1 minute until fragrant.

Stir in 1 tsp paprika and 1 tbsp Dijon mustard, cooking for 30 seconds. Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a simmer and cook for 5 minutes until slightly reduced. While the sauce simmers, bring a large pot of salted water to a boil for the noodles.

Add egg noodles to the boiling water and cook according to package directions until al dente, usually 6-8 minutes. Drain when done.

Return beef and any accumulated juices to the mushroom sauce. Reduce heat to low and simmer for 2-3 minutes until beef is just cooked through.

Remove the skillet from heat and let cool for 1 minute. Slowly stir in 1/2 cup sour cream until fully incorporated. Taste and adjust seasoning if needed.

Toss the drained egg noodles with remaining 2 tbsp butter and chopped parsley. Squeeze juice from half a lemon over the roasted broccoli.

To serve, place buttered noodles on plates, top with beef stroganoff, and add roasted broccoli on the side. Garnish with additional fresh parsley if desired.