Name: Classic Beef Stroganoff
Cook time: 20 min
Yield: 4
Ingredients: 4 tablespoons butter; 1 onion (thinly sliced); 2 cloves garlic (minced); 8 ounces mushrooms (chopped); 1/4 cup whole-wheat flour; 1 pound sirloin steak; 1 1/2 cups beef broth; 1/2 cup sour cream; 1 teaspoon dijon mustard; salt (to taste); pepper (to taste); whole-wheat egg noodles (for serving); parsley (fresh (optional, for garnish))

Method

In your largest skillet (with a tight-fitting lid) melt the butter over medium heat. Add the onion, garlic and mushrooms to the pan and cook for 2 to 3 minutes while stirring occasionally.
Meanwhile cut the steak into 1 1/2 inch chunks, season with salt and pepper, and coat them in the 1/4 cup flour.
Add the steak and any remaining flour to the pan. Feel free to add a little extra butter to the pan if it gets too dry. Evenly brown the meat on medium-high for 1 to 2 minutes then pour the stock into the pan.
Bring to a boil, while scrapping the brown bits off the bottom of the pan, then lower heat to a simmer, cover the pan, and cook for 5 to 10 minutes or until the meat is cooked all the way through and the sauce begins to thicken.
Remove the lid and add in 1/4 teaspoon salt, sour cream, mustard, and pepper (to taste). Simmer for another minute or two then serve warm over cooked whole-wheat egg noodles and garnish with fresh parsley if desired.

Ingredients

Method

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