Classic Beef Stroganoff

 Ingredients:

**For the Beef Stroganoff:**
– 1 lb (450g) beef sirloin or tenderloin, sliced into thin strips
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 8 oz (225g) mushrooms, sliced
– 2 tablespoons all-purpose flour
– 1 cup beef broth
– 1 cup sour cream
– 2 tablespoons Dijon mustard
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped (for garnish)

**For the Pasta:**
– 12 oz (340g) egg noodles
– Salt (for boiling water)
– 1 tablespoon butter

 Instructions:

1. **Cook the Pasta:**
– Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and toss with butter. Set aside.

2. **Cook the Beef:**
– In a large skillet, heat the olive oil over medium-high heat. Add the beef strips and cook until browned on all sides, about 4-5 minutes. Remove the beef from the skillet and set aside.

3. **Cook the Vegetables:**
– In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
– Add the minced garlic and sliced mushrooms and cook until the mushrooms are browned and any liquid has evaporated, about 5-6 minutes.

4. **Make the Sauce:**
– Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for about 1 minute to eliminate the raw flour taste.
– Gradually add the beef broth, stirring constantly, until the mixture thickens and comes to a simmer.
– Reduce the heat to low and stir in the sour cream and Dijon mustard. Mix until the sauce is smooth and well combined.

5. **Combine and Serve:**
– Return the cooked beef to the skillet and stir to combine with the sauce. Cook for an additional 2-3 minutes until the beef is heated through. Season with salt and pepper to taste.
– Serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.

Enjoy your classic beef stroganoff, a hearty and comforting dish perfect for any occasion!