Classic Beef Stroganoff

Cook the egg noodles according to package instructions, drain and set aside.

In a large skillet, heat the olive oil and butter over medium-high heat.

Thinly slice the beef sirloin and season with salt and black pepper.

Add the beef to the skillet in batches, cooking until browned on all sides. Remove and set aside.

In the same skillet, add chopped onion and minced garlic, sautéing until the onion is translucent.

Add sliced mushrooms to the skillet and cook until they are browned and tender.

Pour in the beef broth, scraping the bottom of the skillet to deglaze.

Return the beef to the skillet and let it simmer for about 5 minutes.

Lower the heat and stir in the sour cream, mixing well until combined and heated through. Do not boil.

Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley and a sprinkle of paprika.