Tender halal beef and browned mushrooms in a silky sour-cream sauce with Dijon and halal Worcestershire-style depth, spooned over buttery egg noodles. Cozy, quick, and meal-prep friendly.
1lbhalal beef sirloin or tenderloin, thinly sliced against the grain (or 1 lb halal ground beef)
8ozmushrooms, sliced (cremini or white button)
2Tbspunsalted butter, divided
1Tbspolive oil
1small onion, finely chopped
2clovesgarlic, minced
1Tbspall-purpose flour (or 1–1½ tsp cornstarch for gluten-free)
1cuphalal beef broth (low sodium)
1TbspDijon mustard
1tsphalal Worcestershire-style sauce (or soy sauce + a few drops apple cider vinegar)
1cupsour cream (or full-fat Greek yogurt)
salt and black pepper, to taste
8ozwide egg noodles
chopped fresh parsley, for garnish (optional)
Instructions
Cook egg noodles in salted water until al dente; drain and toss with a little butter to prevent sticking.
Season beef with salt and pepper. Heat 1 Tbsp butter and the olive oil in a large skillet over medium-high heat; sear beef in batches 1–2 minutes per side until browned but not fully cooked. Remove to a plate with juices.
Add remaining 1 Tbsp butter to the skillet. Sauté onion 2–3 minutes until translucent.
Add mushrooms; cook 4–6 minutes, stirring occasionally, until browned and their moisture evaporates.
Stir in garlic and cook 30–60 seconds until fragrant.
Sprinkle flour over vegetables; cook 1 minute, stirring, to remove raw taste.
Gradually pour in beef broth, scraping up browned bits. Simmer 2–3 minutes until slightly thickened.
Stir in Dijon and halal Worcestershire-style sauce. Remove skillet from heat and whisk in sour cream until smooth; return to low heat and warm gently without boiling.
Return beef and any accumulated juices to the skillet; stir 2–3 minutes to heat through. Adjust salt and pepper.
Serve stroganoff over egg noodles and garnish with parsley if desired.