Beef Stroganoff

• servings: 6 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

12 ounces egg noodles, (cooked)

1 pound top sirloin, (cut into thin strips)

salt and pepper, (for seasoning the steak)

2 tablespoons olive oil

2 tablespoons butter

¾ pound mushrooms, (sliced thick)

⅓ cup onion, (chopped)

2 teaspoons garlic, (minced)

2 tablespoons flour

1½ cups beef broth

1 tablespoon dijon mustard

½ tablespoon Worcestershire sauce

½ cup sour cream

Directions

Cook the pasta per package directions, drain and keep warm.

In a large skillet, heat the olive oil over medium/high heat. Once the oil is heated, add the strips of steak seasoned with salt and pepper. Cook for less than a minute on each side just to get a quick sear. Do this in batches to not crowd the skillet.

Remove the meat to a platter and keep it warm (cover with foil). Reduce the heat in the skillet to medium.

Add the butter to the skillet then saute the onions, mushrooms, and garlic until tender.

Sprinkle the flour over the pan and cook for one minute stirring constantly.

Gradually add the beef broth.

Stir in the mustard, Worcestershire sauce, and sour cream until blended. Bring to a boil and then reduce to a simmer for 5 to 7 minutes to thicken the sauce.

Return the beef to the skillet along with all the juices on the plate and simmer for one minute. Remove from heat and serve over egg noodles.

Nutrition

• Calories: 459 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 112 mg
• Sodium: 372 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 28 g