Beef Stroganoff

Beef stroganoff is one of my favorite comfort foods that is easy enough for a weeknight. What’s not to love about sliced ribeye swimming in a mushroom cream sauce served over egg noodles?

Ingredients

• 1 pound boneless ribeye, sliced thin

• 1 onion, sliced

• 10 oz cremini mushrooms, sliced

• 2 tablespoons butter

• 2 tablespoons flour

• 1/2 cup sour cream

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire

• 2 tablespoons olive oil

• 2 cups beef broth

• Salt and pepper

• 1 pound egg noodles

• 1/4 cup parsley, chopped

• 1 lemon, half juiced, half wedged

Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles to al dente.

2. While the pasta cooks make the sauce. Heat olive oil in a large skillet over medium heat. Season the steak with salt and pepper then add to the skillet and sear for 1 minute per side. Remove and set aside.

3. Melt the butter in the skillet and add the onions and mushrooms. Cook for about 8 minutes until tender. Whisk in the flour and cook for 1 minute then add the sour cream, broth, mustard and worcestershire. Simmer for 5 minutes until slightly reduced and smooth.

4. Add in the ribeye and cook for a few minutes until cooked to medium. Add in the noodles, parsley, lemon juice.

Takes 25 minutes

Serves 4