Beef Stroganoff: From Russia with love: The Meal you didn't know you needed in your repertoire

There are some meals that are in my cachet that I make that when people see them they immediately go "why". This meal may be one of those for you at first glance. I will admit it's not the most glamorous in terms of aesthetics but for me stroganoff is definitely one of those dishes that is so hearty and satisfying on a cold day and so easy to put together with pantry staples you usually have on hand. If you're not a beef eater you can also definitely substitute sautéed chicken strips in this recipe or leave it out all together and triple the mushroom quantity. Try it, trust me and take a walk on the wild side (yes I am also fully aware by my comment that we may have two different renditions of the verbiage wild side, wink wink).

Ingredients:

• 1 lb top sirloin steak, thinly sliced into strips (save time and buy the pre cut packages in your grocery meat aisle)

• 2 Tbsp olive oil

• 2 Tbsp unsalted butter

• 1/2 medium onion, finely chopped

• 1/2 lb baby bella mushrooms, thickly sliced

• 2 Tbsp of minced garlic

• 1 Tbsp all-purpose flour

• 1/2 cup of white wine

• 1 cup beef broth or chicken broth

• 3/4 cup heavy whipping cream

• 1/4 cup sour cream

• 1 Tbsp Worcestershire sauce

• 1/2 tsp dijon mustard

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 bag of egg noodles or the pasta of your choice you have on hand that is shaped

Instructions:

1. Cook egg noodles or choice of pasta according to instructions and set aside

2. Place a large pan over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking until just browned and no longer red. Remove beef to a plate and cover to keep warm.

3. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee for about 5 minutes until you see mushrooms begin to soften

4. Add garlic and sauté 1 minute until fragrant. Add 1 Tbsp flour and sauté another minute stirring constantly.

5. Pour in 1 cup of the broth and 1/2 cup of white wine, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.

6. lower heat and add sour cream into the pot mixture

7. Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.