Beef Stroganoff

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Cook the Pasta

Bring a small pot of water to a boil. Add a pinch of salt and the egg noodles. Cook according to the package instructions until al dente. Drain and set aside.

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Prepare the Beef

Heat the olive oil and butter in a skillet over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

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Cook the Vegetables

In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and tender, about 4-5 minutes.

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Prepare the Sauce

Add the white wine or beef broth to the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes. Reduce the heat to low and stir in the low-fat sour cream, Dijon mustard, and paprika. Mix until well combined. Return the browned beef to the skillet and stir to coat with the sauce. Let it simmer for 2-3 minutes until the beef is heated through. Season with salt and pepper to taste.

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Assemble the Dish

Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley.