Classic Beef Stroganoff with Buttered Egg Noodles and Steamed Broccoli

Step 1: Prepare the Beef Stroganoff

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef from the skillet and set aside.

• 1.5 pounds beef tenderloin or sirloin, cut into 1-inch cubes
• 2 tablespoons olive oil

Step 2: Cook the Mushrooms and Onion

In the same skillet, add the sliced mushrooms and diced onion. Sauté for 5-7 minutes until the vegetables are tender.

• 1 pound fresh button mushrooms, sliced
• 1 medium yellow onion, diced

Step 3: Make the Stroganoff Sauce

Sprinkle the flour over the mushrooms and onions and stir to coat. Gradually whisk in the beef broth and Dijon mustard. Bring the mixture to a simmer and cook for 2-3 minutes until thickened. Reduce heat to low and stir in the sour cream and cream cheese until smooth.

• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• 1 cup sour cream
• 2 ounces cream cheese

Step 4: Add the Beef and Serve

Return the browned beef to the skillet and stir to combine. Season with the dried thyme, salt, and pepper. Serve the beef stroganoff over cooked egg noodles.

• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces wide egg noodles

Step 5: Steam the Broccoli

In a steamer basket, steam the broccoli florets for 5-7 minutes until tender.

• 3 cups broccoli florets