One Pot Beef Stroganoff

Instructions

1. In a bowl, combine the flour, salt, and pepper. Coat the beef strips in the flour mixture.
2. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Add the beef strips in a single layer and cook until browned on both sides, about 2-3 minutes per side. Do this in batches if necessary to avoid overcrowding the pan.
3. Remove the beef from the skillet and set aside. In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the mushrooms and garlic to the skillet and cook, stirring occasionally, for about 5 minutes until the mushrooms are browned and tender.
5. Stir in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan for extra flavor.
6. Return the beef to the skillet, lower the heat to medium, and simmer for about 10 minutes, or until the sauce has thickened slightly.
7. Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, then drain and toss with olive oil to prevent sticking.
8. During the last minute of cooking the beef, stir in the sour cream until fully incorporated. Make sure not to let the sauce boil after adding the sour cream, as it can cause curdling.
9. Serve the beef stroganoff over the cooked egg noodles, with a sprinkle of fresh parsley on top if desired.