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1. Pat the beef strips very dry and season generously with salt and black pepper. Heat the olive oil in a large wide skillet over high heat until just smoking.
1.5 lb beef sirloin, thinly sliced against the grain into strips,
2 tbsp olive oil,
salt,
black pepper
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2. Sear the beef in two batches for 1 to 2 minutes per batch, turning once, until well browned but still pink inside. Transfer to a plate and keep the browned bits in the pan.
1.5 lb beef sirloin, thinly sliced against the grain into strips
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3. Reduce the heat to medium-high, add the butter and mushrooms, and cook for 6 to 8 minutes, stirring occasionally, until the moisture evaporates and they are deeply golden. Season with a pinch of salt.
12 oz cremini mushrooms, sliced,
1 tbsp unsalted butter,
salt
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4. Add the onion and cook for 4 minutes until softened. Stir in the garlic, sweet paprika, smoked paprika, and tomato paste and cook for 1 minute until fragrant and darkened.
1 piece yellow onion, finely diced,
3 clove garlic cloves, minced,
2 tbsp sweet paprika,
1 tsp smoked paprika,
1 tbsp tomato paste
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5. Sprinkle in the flour and stir for 1 minute. Pour in the beef stock, scraping up the browned bits, then add the Worcestershire sauce and Dijon mustard. Simmer for 5 to 6 minutes until the sauce lightly coats the back of a spoon.
1 tbsp all-purpose flour,
1 cup beef stock,
1 tbsp Worcestershire sauce,
1 tsp Dijon mustard
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6. Meanwhile, bring a large pot of water to a boil and salt it well, about 10 g per liter. Cook the egg noodles 1 minute short of the package time, until al dente. Drain and keep them warm.
12 oz wide egg noodles,
salt
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7. Reduce the sauce heat to low. Stir a few spoonfuls of the hot sauce into the Greek yogurt to temper it, then stir the yogurt mixture back into the skillet off the boil so it does not curdle. Return the beef and its juices to the pan and warm through for 1 to 2 minutes without boiling.
1.5 lb beef sirloin, thinly sliced against the grain into strips,
1 cup full-fat Greek yogurt, at room temperature
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8. Stir in the lemon juice and adjust the salt and pepper. Serve the stroganoff over the egg noodles, garnished with fresh parsley.
12 oz wide egg noodles,
1 tsp lemon juice,
salt,
black pepper,
2 tbsp fresh parsley, chopped (garnish)
