Beef Stroganoff with Mushrooms in Sour Cream Sauce

What you need

• 600 g (1 1/3 lb) beef sirloin, or tenderloin, cut into strips 1 cm thick and 5 cm long
• 1 tsp salt, plus more for the noodle water
• 1/2 tsp black pepper, freshly ground
• 1 1/2 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 30 g (2 tbsp) butter
• 1 onion, halved and thinly sliced
• 250 g (9 oz) button mushrooms, sliced
• 1 garlic clove, minced
• 300 ml (1 1/4 cups) beef stock
• 2 tsp Dijon mustard
• 200 g (3/4 cup) sour cream, full-fat, at room temperature
• 300 g (10 oz) egg noodles, for serving
• 2 tbsp dill, chopped, for serving

Method

Restated from the original video

1. 1

   Pat the beef dry, season it with the salt and pepper, and dust it with the flour.

2. 2

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

3. 3

   Heat the oil in a large frying pan over high heat until it shimmers. Sear the beef in 2 batches in a single layer, about 1 min per side, so it browns outside and stays pink in the middle. Move it to a plate.

4. 4

   Lower the heat to medium, add the butter and onion, and cook until soft and golden, 5-6 min.

5. 5

   Add the mushrooms and cook until their liquid has evaporated and they brown, 6-8 min.

6. 6

   Stir in the garlic for 30 seconds.

7. 7

   Pour in the stock, scraping up the browned bits, and simmer until reduced by about a third, 4-5 min.

8. 8

   Meanwhile, cook the noodles until tender and drain.

9. 9

   Stir the mustard into the sour cream, then whisk in 3-4 tbsp of the hot pan sauce to warm it.

10. 10

    Turn the heat to low and stir the sour cream mixture into the pan. Heat gently without boiling so it does not split.

11. 11

    Return the beef with its juices and warm through, 1-2 min.

12. 12

    Taste for salt, scatter with dill and serve over the noodles.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.