Beef Stroganoff

Ingredients

• 1 ¼ lb sirloin steak, 570 g, sliced into thin strips about ¼ inch (5 mm) thick
• 1 tsp fine salt, divided
• ½ tsp black pepper
• 2 tbsp neutral oil, divided
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, 225 g, sliced
• 1 medium onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tbsp all-purpose flour (plain flour)
• 1 ¼ cups beef broth, 300 ml
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• ¾ cup full-fat sour cream, 180 g, at room temperature
• 12 oz wide egg noodles, 340 g, cooked and buttered, to serve
• 2 tbsp fresh parsley or dill, chopped

Instructions

1. Pat the beef dry and season with ½ teaspoon of the salt and the pepper.
2. Heat 1 tablespoon of oil in a large skillet over high heat. Add half the beef in a single layer and sear for 1 minute per side, until browned outside but still pink inside. Transfer to a plate. Repeat with the remaining oil and beef.
3. Reduce the heat to medium and melt the butter in the pan. Add the mushrooms, onion and remaining ½ teaspoon of salt and cook for 7 to 8 minutes, stirring occasionally, until the mushrooms are browned and the onion is soft.
4. Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute.
5. Gradually stir in the broth, scraping up the browned bits, then add the mustard and Worcestershire sauce. Simmer for 3 to 4 minutes, until slightly thickened.
6. Put the sour cream in a small bowl and stir in a few spoonfuls of the hot sauce. Reduce the heat to low and stir the sour cream mixture into the pan.
7. Return the beef and its juices to the pan and heat gently for 1 to 2 minutes without boiling. Taste for seasoning, then serve over buttered egg noodles with parsley or dill.