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Cozy Halal Beef Stroganoff over Buttered Egg Noodles

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs certified halal top sirloin steak (or ribeye), thinly sliced into 2-inch strips
  • 10 oz cremini (baby bella) mushrooms, cleaned and sliced
  • 3 tbsp unsalted sweet cream butter divided
  • 2 tbsp olive oil for searing
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, finely minced
  • 2 tbsp all-purpose flour
  • 2 cups rich halal beef bone broth low sodium
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce halal certified / anchovy-free
  • 3/4 cup full-fat sour cream room temperature
  • 12 oz wide curly egg noodles cooked and tossed with butter
  • 1 tsp fine sea salt and freshly cracked black pepper to taste
  • 3 tbsp fresh dill and Italian flat-leaf parsley, finely chopped for garnish

Method
 

  1. High-Heat Beef Sear: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large heavy skillet over high heat. Season beef strips generously with salt and pepper. Add beef in a single layer and sear undisturbed for 1-2 minutes per side until deeply browned on the edges but still pink inside. Immediately transfer to a plate (do not overcook).
  2. Caramelize Mushrooms & Onions: Add remaining oil and 1 tablespoon butter to the hot skillet. Add sliced cremini mushrooms and diced onions. Sauté for 6-8 minutes until golden-brown, caramelized, and fragrant. Stir in minced garlic and cook for 1 minute.
  3. Build the Velvety Roux: Sprinkle flour over the cooked vegetables, stirring continuously for 1-2 minutes to toast the flour.
  4. Deglaze & Simmer Gravy: Slowly whisk in the halal beef broth, Dijon mustard, and Worcestershire sauce, scraping up all flavorful brown bits from the skillet bottom. Simmer gently for 4-5 minutes until the gravy turns rich, glossy, and thick.
  5. Temper & Fold Sour Cream: Remove skillet from direct heat. Whisk in room-temperature sour cream until completely smooth and velvety.
  6. Return Beef & Juices: Return seared beef along with any resting juices into the warm creamy gravy. Let rest in the warm sauce for 2 minutes to heat through without boiling (keeps meat extraordinarily tender).
  7. Serve over Egg Noodles: Boil egg noodles according to package instructions until tender; drain and toss with remaining tablespoon of butter. Ladle generous mounds of beef stroganoff over noodles, shower with fresh dill, parsley, and cracked black pepper.

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