A delightful twist on the classic stroganoff, featuring tender beef and a creamy mushroom sauce.
Combine the flour, salt, and pepper in a bowl.
Mix thoroughly to ensure even seasoning.
Coat the beef cubes in the flour mixture.
Shake off excess flour to avoid clumping.
Heat butter in a skillet over medium heat.
Ensure the butter is fully melted before adding the beef.
Sear the beef cubes until browned on all sides.
Do not overcrowd the skillet to allow proper browning.
Add the diced onion and minced garlic to the skillet and sauté until fragrant.
Stir frequently to prevent burning.
Pour in the beef broth and soy sauce, then bring to a simmer.
Scrape the bottom of the skillet to deglaze and incorporate flavors.
Add the mushrooms and cook until tender.
Stir occasionally to ensure even cooking.
Stir in the sour cream and simmer gently.
Avoid boiling to prevent curdling.
Cook the egg noodles according to package instructions.
Add a pinch of salt to the boiling water for flavor.
Serve the beef and mushroom mixture over the cooked noodles.
Garnish with fresh parsley for a pop of color.
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