Easy Beef Stroganoff

Slice the sirloin ¼-inch thick against the grain. Season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over high heat until smoking.

Sear the beef in two batches — do not overcrowd. Cook 1-2 minutes per side until browned but still pink inside. Transfer to a plate. The beef finishes cooking in the sauce later.

Reduce heat to medium. Add remaining 1 tbsp oil, mushrooms, and onion. Cook 5-6 minutes until mushrooms are golden and onion is softened. Add garlic and cook 30 seconds.

Melt butter into the vegetables. Sprinkle flour over the top and stir for 1 minute to cook out the raw flour taste — this is your roux that thickens the sauce.

Pour in beef broth, scraping up any browned bits from the bottom. Add Dijon mustard and Worcestershire sauce. Simmer 4-5 minutes until the sauce thickens enough to coat a spoon.

Remove the pan from heat. Stir in sour cream until smooth — never add sour cream to a boiling pan or it will curdle. According to the USDA, beef should reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest for safety. Return the beef and any juices to the sauce. Serve over egg noodles with parsley.