# List of ingredients:
→ Beef and Marinade
01 - 1.1 lb beef sirloin or rump steak, thinly sliced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Vegetables
05 - 1 medium onion, finely chopped
06 - 9 ounces cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon all-purpose flour
10 - 1 cup beef broth
11 - 1/2 cup sour cream
12 - 1/4 cup cream cheese, softened
13 - 1 ounce ranch seasoning mix
14 - 1 tablespoon Worcestershire sauce
15 - 1 teaspoon Dijon mustard
→ To Serve
16 - 10 ounces egg noodles
17 - Fresh parsley, chopped (optional)
# How to make it:
01 - Cook egg noodles in boiling water according to package instructions. Drain, toss with a small amount of butter, and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add beef, season with salt and pepper, and cook until browned, about 2 to 3 minutes. Transfer beef to a plate and set aside.
03 - Using the same skillet, melt butter. Add onions and mushrooms, sauté until softened and golden, about 5 minutes. Add minced garlic and cook for 1 minute longer.
04 - Sprinkle flour over vegetables and cook, stirring, for 1 minute until flour is incorporated.
05 - Gradually whisk in beef broth, scraping up any browned bits. Bring mixture to a gentle simmer.
06 - Add ranch seasoning mix, Worcestershire sauce, and Dijon mustard. Stir well to combine.
07 - Reduce heat to low, then add sour cream and cream cheese. Stir constantly until sauce becomes smooth and creamy.
08 - Return beef and any accumulated juices to skillet. Simmer gently until beef is cooked through and sauce is thickened, 3 to 4 minutes.
09 - Taste sauce and adjust seasoning if necessary. Serve hot stroganoff over prepared egg noodles, garnished with fresh parsley, if desired.
