Easy Beef Stroganoff with Parsley Noodles
 
 
Beef loaded with Portobello mushrooms and onions, herbs, sherry, the tang of Dijon mustard and creamy sour cream. A skillet and a saucepan and about 35 minutes and it's ready for your table.
Author:
Recipe type: Entree
Ingredients
  • 1 pound beef tips (or cubed stew beef)
  • 2 tablespoons butter
  • 1 medium-sized onion, sliced (about 1 cup)
  • 8 ounces Portobello mushrooms, sliced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dry)
  • 1/2 teaspoon dry Italian seasoning blend
  • 1 tablespoon all-purpose flour
  • 1/3 cup sherry
  • 1/2 cup beef stock (or broth...or water)
  • 1 tablespoon Dijon mustard
  • 1/3 cup heavy cream
  • 1/2 cup sour cream
  • salt and ground black pepper, to taste
  • 8 ounces egg noodles, cooked, in salted water with about 2 teaspoons olive oil added, according to package instructions for al dente
  • 2 tablespoons chopped fresh parsley (optional)
Instructions
  1. In a large dry skillet, over medium-high heat, add the cubes of beef being sure to not crowd the pan (you don't want the meat to give off liquid, you want a dry sear). You may have to work in batches.
  2. Sear the meat on all sides, for about 1 minute.
  3. Remove the beef to a bowl and continue this process until all the meat is seared. Set aside.
  4. Reduce the heat to medium.
  5. To the same skillet, add the butter and allow to melt.
  6. Add the onions and the mushroom slices, thyme leaves and Italian seasoning.
  7. Allow to cook until the onions and mushrooms are golden, about 20 minutes.
  8. Add the flour and whisk into the butter.
  9. Allow to cook for about 2 minutes.
  10. Add the sherry and using a wooden spoon, scrape up the bit from the bottom of the pan.
  11. Allow to cook for about 2 more minutes.
  12. Add the beef stock, Dijon mustard, cream and sour cream and stir to combine.
  13. Add the seared beef to the sauce.
  14. Add salt and ground black pepper, to taste.
  15. Allow to simmer, not boiling, until the sauce thickens a bit (about 5 minutes).
  16. Cook the egg noodles in water to which you've added salt and the olive oil.
  17. Drain in a colander and toss with chopped parsley.
  18. Spoon noodles onto a plate with meat mixture ladled on top.
  19. Serve hot.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/easy-beef-stroganoff-with-parsley-noodles/