Beef Stroganoff

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil water and cook the egg noodles per the package directions; drain and set aside

Step 2

Heat the olive oil in a deep, frying pan or dutch oven

Step 3

Add the thinly sliced beef in a single layer, cooking about 1 minute per side (don’t over crowd the pan, if you do, the meat will steam and be tough); cook the meat in batches; remove the meat and set aside

Step 4

Once all the meat is cooked, melt the 2 tbsp of unsalted butter in the same pan and add the chopped onion and sliced mushrooms; cook until soft; the mushrooms are brown and the liquid has evaporated

Step 5

Add the minced garlic and cook for 1 minute (until it smells good)

Step 6

Add the flour and saute for another minute

Step 7

Pour in the beef broth, scraping the bits from the bottom of the pan, for about 2 minutes

Step 8

Add the heavy cream and simmer for another 2 minutes, until the sauce thickens

Step 9

In a small bowl, add the sour cream and 2 tablespoons of the sauce from the pan; this tempers the sauce and ensures the sour cream won’t curdle; after you mix it, add the sour cream mixture to the pan with the rest of the sauce

Step 10

Stir in the Worcestershire sauce, Dijon mustard and season with salt and pepper; boil for about 3-5 minutes

Step 11

Add the steak and simmer until the meat is warmed/hot

Step 12

Pour the sauce and steak over the egg noodles and serve hot

Step 13

For an added touch, I usually sprinkle a few diced chives or even parsley…it gives it some color