Seared beef and mushrooms in a creamy pan sauce over egg noodles

$3.61/serving$3.92at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• steak (sirloin or strip)350 g
• egg noodle200 g
• cremini mushroom1 tray
• yellow onionhalf an onion
• garlic2 cloves
• sour cream3/4 cup
• beef stock1 cup
• worcestershire sauce2 tsp
• butter2 tbsp
• parsleya handful

Method

1Prep

• •Thinly slice the steak against the grain into 1/4 inch strips.
• •Season the beef generously with salt and pepper.
• •Thinly slice the mushrooms.
• •Finely dice half of the onion.
• •Mince the garlic.

2Boil the noodles

• •Bring a large pot of salted water to a boil.
• •Cook the egg noodles 6 to 8 minutes until tender.
• •Drain the noodles and toss with the butter.

3Sear the beef

• •Meanwhile, heat 1 tbsp oil in a large pan over high heat until it just starts to smoke.
• •Add the beef in a single layer and sear 1 to 2 minutes per side until browned but still pink inside.
• •Move the beef to a plate.

4Make the sauce

• •Add 1 tbsp oil to the same pan over medium-high heat.
• •Add the mushrooms and cook 4 to 5 minutes, stirring occasionally, until browned.
• •Add the onion and garlic and cook 2 minutes until softened.
• •Pour in the beef stock and worcestershire sauce, scraping up the browned bits.
• •Simmer 3 minutes until reduced by half.
• •Reduce the heat to low and stir in the sour cream until smooth.
• •Return the beef and its juices to the pan and warm 1 minute without boiling.
• •Season to taste with salt and pepper.

5Plate

• •Divide the buttered noodles between two plates.
• •Spoon the stroganoff over top.
• •Garnish with the chopped parsley.