Beef Stroganoff

Ingredients

• 1 1/2 lb beef sirloin, cut into thin strips
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 1 large yellow onion, sliced
• 1 lb cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 2 tbsp Dijon mustard
• 1 cup sour cream
• 12 oz egg noodles
• 2 tbsp chopped fresh dill

Method

1. Season the beef and sear it in a tablespoon of butter over high heat in batches, about 90 seconds a side, until browned outside and 145°F. Move it to a plate — it finishes in the sauce.
2. Melt the rest of the butter and cook the onion and mushrooms until the liquid they release has boiled away and they begin to brown, about 10 minutes. Stir in the garlic.
3. Scatter over the flour and cook for two minutes.
4. Pour in the stock a little at a time, whisking smooth, and simmer until it thickens, about 5 minutes. Stir in the mustard.
5. Boil the noodles in salted water until tender and drain.
6. Take the pan off the heat before stirring in the sour cream — boiled sour cream splits into grains.
7. Return the beef and its juices, warm through without simmering, and serve over the noodles with dill.

Notes