Savory Beef Stroganoff with Mushrooms and Noodles

1. Cook the Mushrooms

Heat 1 tablespoon of the vegetable oil in a heavy-bottomed 12-inch skillet over medium-high heat until the oil is shimmering but not smoking. Add the mushrooms along with a pinch of salt and pepper. Cook the mushrooms for 4 to 5 minutes until they are lightly browned. Once done, transfer the mushrooms to a medium bowl and set aside.

2. Cook the Beef

Using the same skillet, add the remaining 0.5 tablespoon of vegetable oil. Add the beef tenderloin strips, seasoned with salt and pepper, and cook them for about 3 minutes until well-browned. Once the beef is done, transfer it to the bowl with the mushrooms.

3. Deglaze the Skillet

Pour the low-sodium beef broth into the skillet to deglaze it, scraping up any browned bits with a wooden spoon. Allow the broth to reduce to about 0.25 cup, which should take 3 to 4 minutes. Transfer the reduced broth to the bowl with the mushrooms and beef.

4. Cook the Onion Mixture

In the now-empty skillet, melt the unsalted butter. Add the minced onion, tomato paste, and dark brown sugar, cooking the mixture for about 6 minutes until the onion is lightly browned and softened.

5. Thicken the Sauce

Sprinkle the all-purpose flour over the onion mixture and stir to combine. Gradually whisk in the low-sodium chicken broth and dry white wine, cooking for about 2 minutes until the sauce has thickened.

6. Combine with Sour Cream

In a small bowl, combine 0.5 cup of the hot sauce mixture with the sour cream, whisking until smooth. Then, stir this mixture back into the skillet. Add the cooked mushrooms and beef back into the skillet and warm through for about a minute. Adjust the seasoning with salt and pepper to taste.

7. Serve

Serve the savory beef stroganoff over the cooked egg noodles that have been tossed with butter. Enjoy your meal!