Dinner-Party Beef Stroganoff

Ingredients

• 1½ lb beef sirloin, cut in thin strips
• ½ tsp salt, ¼ tsp pepper
• 2 tbsp all-purpose flour
• 1 tbsp oil + 3 tbsp butter
• 1 medium onion, thinly sliced
• 8 oz white mushrooms, sliced
• 1 garlic clove, minced
• 1 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ¾ cup sour cream, at room temperature
• 12 oz wide egg noodles
• Chopped parsley, to serve

Method

1. Cook the noodles according to the package and toss with a little butter.
2. Season the beef and dust it with the flour.
3. Heat the oil and 1 tbsp butter in a large skillet over high heat. Sear the beef in batches, 1–2 minutes per side. Set aside.
4. Add the remaining butter, onion and mushrooms. Cook 6–7 minutes until golden.
5. Stir in the garlic for 30 seconds, then the tomato paste for 1 minute.
6. Add the broth, Worcestershire and mustard, scrape up the brown bits and simmer 5 minutes.
7. Turn the heat to low and stir in the sour cream. Don't let it boil.
8. Return the beef and juices, warm 2 minutes and serve over the noodles.

Dottie's tip: Freeze the beef for 20 minutes and it slices paper-thin.