Beef Stroganoff

Beef and mushrooms

• 1½ lb top sirloin steak, sliced across the grain into ¼-inch strips680 g top sirloin steak, sliced across the grain into ¼-inch strips
• 1 tsp kosher salt, divided, plus more for the noodle water1 tsp kosher salt, divided, plus more for the noodle water
• ½ tsp black pepper½ tsp black pepper
• 1 tbsp olive oil, divided1 tbsp olive oil, divided
• 1 tbsp salted butter1 tbsp salted butter
• 1 lb cremini mushrooms, sliced455 g cremini mushrooms, sliced
• 1 large yellow onion, halved and thinly sliced1 large yellow onion, halved and thinly sliced
• 3 cloves garlic, minced3 cloves garlic, minced

Gravy

• 2 tbsp all-purpose flour2 tbsp all-purpose flour
• 1 tsp paprika1 tsp paprika
• 1½ cups low-sodium beef broth355 ml low-sodium beef broth
• 1 tbsp Dijon mustard1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce2 tsp Worcestershire sauce
• ¾ cup 2% plain Greek yogurt, at room temperature170 g 2% plain Greek yogurt, at room temperature
• ¼ cup light sour cream, at room temperature57 g light sour cream, at room temperature

To serve

• 8 oz wide egg noodles225 g wide egg noodles
• 2 tbsp fresh dill or parsley, chopped2 tbsp fresh dill or parsley, chopped