Skillet Beef Stroganoff

Ingredients

• Steak Tips

  Sirloin Beef Tips - Market Basket

  24 oz or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Grapeseed oil

  4 tbsp or 54g

• Mushrooms

  White, raw

  284g

• Onions

  Raw

  1 medium or 110g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Egg noodles

  Dry, enriched

  6 oz or 170g

• Sour cream

  Reduced fat, cultured

  ⅔ cup or 161g

• Lemon juice

  Raw

  2 tsp or 10g

Directions

1. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Cook half of the beef until well browned, 3 to 4 minutes per side. Transfer to a medium bowl and repeat with 1 tablespoon more oil and the remaining beef.
2. Heat the remaining 2 tablespoons oil in the now-empty skillet until shimmering. Cook the mushrooms, onion, and 1/2 teaspoon salt until the liquid from the mushrooms has evaporated, about 8 minutes. (If the pan becomes too brown, pour the accumulated beef juices into the skillet.) Stir in the flour and cook for 30 seconds. Gradually stir in the broths, then the mustard, and return the beef and accumulated juices to the skillet. Bring to a simmer, cover, and cook over low heat until the beef is tender, 30 to 35 minutes.
3. Stir the noodles into the beef mixture, cover, and cook, stirring occasionally, until the noodles are tender, 10 to 12 minutes. Off the heat, stir in the sour cream and lemon juice. Season with salt and pepper to taste and serve.