Ingredients:

  • 1 1/2 pounds (680g) beef tenderloin tail, sirloin, or other lean steak, trimmed and sliced on the bias into 1/4-inch strips
  • 1 tablespoon (15ml) light olive oil, divided
  • 1 teaspoon (5ml) paprika
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/8 teaspoon (0.6ml) salt
  • 1/8 teaspoon (0.6ml) ground black pepper
  • 6 tablespoons (85g) unsalted butter, divided
  • 1 pound (450g) cremini mushrooms, sliced
  • 1/2 large (or 1 medium) yellow onion, thinly sliced
  • 1 tablespoon (15ml) soy sauce
  • 1/4 cup (60ml) dry red wine (like Merlot or Cabernet Sauvignon)
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 tablespoon (15g) Better Than Bouillon – Beef Flavor (or 1 beef bouillon cube)
  • 3/4 cup (175ml) heavy cream (whipping cream)
  • 2 teaspoons (10ml) cornstarch
  • 2 tablespoons (30ml) brown gravy mix
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 cup (120ml) sour cream
  • 1 (12-16 ounce) package egg noodles
  • 2 tablespoons (30g) unsalted butter
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Combine sliced beef with olive oil, paprika, garlic powder, salt, and pepper. Toss and refrigerate while you prep other ingredients.
  2. In a separate container, whisk together whipping cream, cornstarch, brown gravy mix, and Dijon mustard. Refrigerate.
  3. Melt 6 tablespoons of butter in the large skillet over medium-high heat. Sauté mushrooms until lightly browned, then add onions and cook until translucent. Stir in soy sauce. Remove mushrooms and onions from the pan and set aside.
  4. While the mushrooms and onions are cooking, bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions. Drain well and toss with remaining 2 tablespoons of butter. Keep warm.
  5. Add the remaining tablespoon of olive oil to the skillet. Sear the beef in batches (don't overcrowd the pan!) for about 2 minutes per side, until browned.
  6. Return the mushrooms and onions to the skillet. Add the red wine, Worcestershire sauce, and bouillon. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  7. Add the cream mixture to the skillet. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Remove from heat and gently stir in the sour cream.
  8. Spoon stroganoff mixture over hot, buttered noodles. Garnish with fresh parsley, if desired. Enjoy immediately!