Beef and Mushroom Stroganoff |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Glazed Baby Carrots. Ingredients:
5 ounces uncooked wide egg noodles |
1 tablespoon canola oil |
1 pound beef tenderloin, trimmed and cut into 1-inch pieces |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 cup thinly sliced leek |
1 tablespoon chopped fresh thyme |
2 teaspoons minced garlic |
1 (6-ounce) package presliced shiitake mushrooms |
1 tablespoon all-purpose flour |
1/2 teaspoon hot paprika |
1 cup unsalted beef stock |
1/2 cup light sour cream |
2 tablespoons chopped fresh parsley |
glazed baby carrots |
Directions:
1. Cook noodles according to package directions; drain.
2. Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.
3. Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; sauté 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.
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