Russian Beef Stroganoff with Mushrooms and Noodles

Method

1. Heat butter in a large skillet over medium heat. Add onions and garlic, sauté until translucent.
2. Add beef strips and cook until browned on all sides. Remove from pan and set aside.
3. In the same pan, add mushrooms and cook until softened and golden.
4. Return beef to the pan, add beef broth, and simmer for 15-20 minutes until beef is tender.
5. Stir in sour cream, season with salt and pepper, and heat through without boiling.
6. Cook egg noodles according to package instructions, drain, and toss with a bit of butter.
7. Serve the beef stroganoff over the noodles, garnished with fresh dill.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.