Classic Beef Stroganoff with Buttered Egg Noodles and Steamed Green Beans

Step 1: Brown the beef

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef sirloin cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.

• 1 tablespoon butter
• 1.5 pounds beef sirloin, cut into 1-inch cubes

Step 2: Sauté the vegetables

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the diced onion and sliced mushrooms. Sauté for 5-7 minutes until the vegetables are softened.

• 1 tablespoon butter
• 1 medium onion, diced
• 8 ounces mushrooms, sliced

Step 3: Make the sauce

Sprinkle the all-purpose flour over the sautéed vegetables and stir to combine. Slowly pour in the beef broth and Worcestershire sauce, whisking constantly to prevent lumps. Bring the sauce to a simmer and let it thicken, about 2-3 minutes.

• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce

Step 4: Finish the stroganoff

Reduce the heat to low and stir in the sour cream. Add the cooked beef back to the skillet and season with paprika, salt, and pepper. Stir to combine and heat through.

• 1 cup sour cream
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 5: Cook the egg noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and toss with 2 tablespoons of butter.

• 1 pound egg noodles
• 2 tablespoons butter

Step 6: Steam the green beans

In a separate pot, bring 1 inch of water to a boil. Add the trimmed green beans and steam for 5-7 minutes until tender-crisp.

• 1 pound fresh green beans, trimmed