Creamy Beef Stroganoff

Cook the Noodles

Bring a large pot of salted water to a boil over high heat.

Cook the egg noodles according to package directions until al dente, then drain and set aside.

Season the Beef

Pat the beef strips dry with paper towels.

Season the beef strips evenly with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika.

Sear the Beef

Heat 1 tablespoon of vegetable oil in a large skillet over high heat until shimmering.

Add half the beef strips in a single layer to the skillet.

Sear without stirring for 1 minute, then flip and sear the other side for 30 seconds.

Transfer the seared beef to a plate and set aside.

Add the remaining tablespoon of oil to the skillet and repeat searing with the second batch of beef.

Transfer the second batch to the plate with the first batch.

Build the Sauce

Reduce the heat to medium and add the butter to the same skillet.

Add the diced onion to the melted butter and cook, stirring occasionally, for 3 minutes until softened.

Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.

Add the sliced mushrooms and spread them in an even layer.

Cook the mushrooms without stirring for 3 minutes, then stir and cook another 2 minutes until golden and tender.

Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly.

Cook the flour mixture, stirring constantly, for 1 minute to remove the raw flour taste.

Pour in the beef broth while stirring continuously to prevent lumps.

Stir in the Worcestershire sauce and Dijon mustard.

Bring the sauce to a gentle simmer and cook for 3 minutes until slightly thickened.

Finish the Stroganoff

Reduce the heat to low.

Stir in the room-temperature sour cream until fully incorporated and smooth.

Return the seared beef and any accumulated juices on the plate back to the skillet.

Stir gently to combine and heat through for 2 minutes — do not let the sauce boil.

Taste the sauce and adjust seasoning with the remaining salt and pepper as needed.

Serve

Divide the cooked egg noodles evenly among four plates or bowls.

Spoon the beef stroganoff generously over the noodles on each plate.

Garnish each plate with a sprinkle of fresh chopped parsley and serve immediately.