Beef Stroganoff

Ingredients

• 700g beef sirloin, thinly sliced against the grain
• Salt and black pepper, to taste
• 3 tablespoons butter, divided
• 1 onion, sliced
• 225g mushrooms, sliced
• 2 tablespoons flour
• 1 1/4 cups beef broth
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 3/4 cup sour cream
• Fresh dill, chopped, for garnish
• Egg noodles, for serving

Before you cook

• Slice the beef thinly against the grain and pat it dry.
• Season the beef with salt and pepper.
• Slice the onion and mushrooms.

Steps

1. Melt 2 tablespoons butter in a large skillet over high heat.
2. Sear the beef in batches for 1 minute per side, without crowding the pan.
3. Remove the beef and set aside.
4. Melt the remaining 1 tablespoon butter in the same skillet over medium heat.
5. Add the onion and cook for 5 minutes until softened.
6. Add the mushrooms and cook for 6 minutes until browned and their liquid has evaporated.
7. Sprinkle the flour over the vegetables and stir to coat.
8. Cook for 1 minute, stirring constantly.
9. Pour in the beef broth gradually, whisking to prevent lumps.
10. Stir in the mustard and Worcestershire sauce.
11. Simmer for 5 minutes until slightly thickened.
12. Remove the skillet from the heat.
13. Stir a spoonful of the hot sauce into the sour cream to temper it.
14. Stir the tempered sour cream into the skillet.
15. Return the seared beef and its juices to the skillet and warm through gently over low heat, without boiling.
16. Season with salt and pepper to taste.
17. Serve over egg noodles, garnished with fresh dill.