Skillet Stroganoff

• Meat

  • 1 lb Sirloin

• Produce

  • 2 cup Button mushrooms, white
  • 2 cloves Garlic
  • 1 Onion
  • 1/4 cup Parsley

• Canned Goods

  • 1 1/2 cup Beef stock

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 Egg noodles, cooked

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Cornstarch
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 1/4 cup White wine

• Liquids

  • 1/4 cup Water

Found on delish.com

Description

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 lb. sirloin, cut into small cubes or thin strips
• kosher salt
• Freshly ground black pepper
• 2 tbsp. butter, plus more for noodles
• 1 Onion, finely chopped
• 2 c. white button mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 c. white wine
• 1 tbsp. Worcestershire sauce
• 1 1/2 c. beef stock
• 1 tsp. cornstarch
• 1/4 c. water
• 1 tsp. Dijon mustard
• 1/2 c. sour cream
• Cooked egg noodles, for serving
• 1/4 c. chopped parsley

Directions

• Heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper and add to the skillet in a single layer. Brown on all sides and cook until medium-rare, about 2 to 4 minutes (less if you’re using strips of steaks).Remove steak to rest on a plate, then add butter to the same skillet. When butter has melted, add onions and mushrooms. Season with salt and pepper, and sauté until onions are soft and mushrooms are tender. Stir in garlic and cook until fragrant, about 1 minute. Add white wine, Worcestershire, and beef stock. Bring to a simmer.Whisk together cornstarch and water to make a slurry, then pour into the simmering mixture in the skillet. Reduce heat and add mustard and sour cream. Stir until evenly incorporated then add the steak back to the skillet, tossing to coat the meat.Serve over buttered egg noodles and garnish with chopped parsley.