MUSHROOM AND BEEF STROGANOFF
4 servings
We found No Yolks brand whole-grain egg noodles online via Amazon.com.
12 ounces boneless sirloin steak, trimmed and thinly sliced across the grain
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 or 2 large shallots, chopped (about ½ cup)
Two 10-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 6 cups)
1 clove garlic, minced
1 tablespoon flour
1 ¼ cups low-sodium beef broth
2 teaspoons Dijon mustard
½ cup sour cream
2 tablespoons chopped fresh parsley
Cooked whole-grain egg noodles, for serving (see headnote)
Season the meat with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Once the oil shimmers, add the beef and cook for one to two minutes, until seared but still pink inside. Transfer the meat with its juices to a plate.
Heat the remaining 2 tablespoons of oil to the skillet (medium heat).
Add the shallot and cook for about a minute, stirring, until softened. Add the mushrooms, and then the garlic, and cook for eight to 10 minutes, stirring occasionally, until the