Beef and Mushroom Stroganoff with Egg Noodles and Sour Cream

Pat 1.5 lbs beef sirloin dry with paper towels and cut into 1-inch cubes. Season generously with salt and pepper.

Clean 12 oz cremini mushrooms with a damp cloth and slice into 0.25-inch thick slices. Dice 1 medium yellow onion into 0.5-inch pieces. Mince 3 garlic cloves.

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

Working in batches to avoid crowding, sear the beef cubes for 3-4 minutes per side until deep golden brown. Transfer to a plate. This develops fond (browned bits) on the pan bottom—do not scrape yet.

Add 1 tablespoon olive oil to the same pot. Add diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.

Add sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.

Add minced garlic and cook for 1 minute until fragrant.

Sprinkle 2 tablespoons all-purpose flour over the mushroom mixture and stir constantly for 2 minutes to coat evenly and cook out the raw flour taste.

Pour 1.5 cups beef broth into the pot, scraping the bottom with a wooden spoon to deglaze and incorporate all the flavorful fond. Stir well.

Return the seared beef and any accumulated juices to the pot. Add 1 tablespoon tomato paste, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 3 sprigs fresh thyme.

Bring to a simmer, then reduce heat to medium-low. Cover partially and simmer for 25-30 minutes, stirring occasionally, until beef is tender. The sauce should reduce slightly and thicken.

While the stroganoff simmers, bring a large pot of salted water to a boil. Add 10 oz egg noodles and cook according to package directions (typically 7-9 minutes) until al dente. Drain and set aside.

Remove the pot from heat and remove the thyme sprigs. Stir in 0.75 cup sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper.

Gently warm the stroganoff over low heat for 2-3 minutes, stirring occasionally. Do not boil, as high heat can cause sour cream to curdle.

Divide cooked egg noodles among four serving bowls. Ladle stroganoff over noodles. Garnish with 2 tablespoons fresh parsley, finely chopped, and a light grinding of black pepper.