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Classic beef stroganoff features tender strips of beef in a creamy mushroom sauce served over egg noodles. A family-favorite comfort dinner that's rich in protein and incredibly satisfying.
Slice the beef sirloin steak across the grain into thin strips about 1/2-inch wide. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Heat 1 tbsp vegetable oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add half the beef and sear for about 1 minute per side without overcrowding; transfer to a plate and repeat with remaining beef.
Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet, then sauté diced onion for 3 minutes until soft, followed by sliced mushrooms for another 6 minutes, stirring occasionally until mushrooms are browned and moisture has evaporated.
Sprinkle flour over the mushrooms and onions, stirring constantly for 1 minute to cook off raw flavor. Gradually add beef broth while scraping up any browned bits. Stir in Dijon mustard and the remaining salt and pepper, then bring to a simmer and cook for 4–5 minutes until slightly thickened.
Return the seared beef (and any accumulated juices) to the pan. Reduce heat to low and stir in sour cream until sauce is creamy and beef is heated through, about 2 minutes. Do not let it boil. Meanwhile, cook the egg noodles according to package directions. Serve the creamy beef stroganoff over the hot noodles.
