Recipe: Beef Stroganoff with Skirt SteakDescription: A classic beef stroganoff made with tender skirt steak, mushrooms, and a creamy sauce, served over egg noodles.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 1 lb skirt steak, 8 oz egg noodles, 2 tablespoon olive oil, 1 tablespoon butter, 1 medium onion, 8 oz mushrooms, 2 cloves garlic, 0.5 cup dry white wine, 2 cups beef broth, 1 tablespoon worcestershire sauce, 1 tablespoon dijon mustard, 2 tablespoon all-purpose flour, 0.5 cup sour cream, 0.25 cup parsley, 0.5 teaspoon salt, 0.5 teaspoon black pepperInstructions: Pat the skirt steak dry and slice it thinly across the grain. Season with salt and pepper. Cook the egg noodles according to package directions, then drain and set aside. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add half of the steak and sear for 2-3 minutes until browned, then transfer to a plate and repeat with the remaining steak. Reduce the heat to medium and add butter to the skillet. Add sliced onion or shallots and mushrooms, cook until softened and caramelized, about 5-7 minutes. Add minced garlic and cook for another minute. Sprinkle flour over the vegetables and stir to combine. Pour in the dry white wine, deglaze the pan, and cook until reduced by half. Add beef broth, Worcestershire sauce, and Dijon mustard. Simmer until the sauce thickens slightly, about 4-5 minutes. Remove from heat and whisk in sour cream until smooth and creamy. Do not let the sauce boil after adding sour cream. Stir the seared steak back into the pan to warm through. Serve over egg noodles and garnish with fresh parsley or chives.Perfect for: Meal planning, weekly preparation, home cooking Tags: comfort food, beef, main courseThis Beef Stroganoff with Skirt Steak recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.