Pea and Beef Stroganoff

Ingredients

Olive oil

2 tablespoons

Beef sirloin

1 pound, sliced into thin strips

Onion

1 medium, diced

Garlic

2 cloves, minced

Mushrooms

8 ounces, sliced

Frozen peas

1 cup

Beef broth

1 cup

Sour cream

1/2 cup

Dijon mustard

1 tablespoon

Paprika

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Egg noodles

8 ounces

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the sliced beef sirloin to the skillet and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside, allowing the juices to rest.
3. In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent, approximately 2-3 minutes, ensuring not to burn the garlic.
4. Add the sliced mushrooms to the skillet and cook until they brown and release their moisture, around 5 minutes. Stir occasionally to prevent sticking.
5. Stir in the frozen peas and cook for another 2 minutes, allowing them to heat through and combine with the mushroom mixture.
6. Pour in the beef broth and bring the mixture to a gentle simmer, scraping up any browned bits from the pan to enhance flavor.
7. Reduce the heat to low and stir in the sour cream, Dijon mustard, paprika, salt, and pepper. Cook until the sauce is heated through, about 2-3 minutes, ensuring it doesn't boil.
8. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
9. Add the cooked egg noodles and the browned beef slices back into the skillet. Toss everything together gently to ensure the noodles and beef are well coated in the creamy sauce.
10. Serve hot, garnished with freshly chopped parsley.