Beef Stroganoff

Cut beef into 1-inch cubes or thin strips. Slice onion thinly, mince garlic, and slice mushrooms. Measure out broth and sour cream.

Cook egg noodles or pasta according to package directions; drain and set aside.

Pat beef dry and season with salt and pepper. Toss lightly with flour to coat.

Heat butter in a large skillet over medium-high heat. Working in batches, sear beef on all sides until browned, about 2–3 minutes per side. Transfer to a plate.

In the same skillet, sauté sliced onion over medium heat until softened, about 4 minutes. Add garlic and cook 1 minute more.

Add mushrooms and cook, stirring occasionally, until golden, about 5 minutes.

Stir in paprika and tomato paste; cook for 1 minute to bloom the spices.

Pour in beef broth and add Worcestershire sauce and mustard. Return beef to the skillet and bring to a simmer. Reduce heat to medium-low and cook for 10–12 minutes, stirring occasionally.

Remove from heat. Stir in sour cream until fully combined and creamy. Taste and adjust seasoning with salt and pepper.

Serve stroganoff over cooked noodles or grains. Garnish with fresh parsley.