Beef Stroganoff

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Directions

1. Heat the oil in a large skillet over medium high heat.

2. If using stew meat, add the meat to the skillet and cook until cooked through.

3. Add the onions and cook, stirring, until they are translucent. If using ground beef, add in now along with the garlic powder, onion powder, paprika, salt and pepper. Cook, breaking up the meat until no longer pink. If there is too much excess fat, drain off, reserving 2 tbsp for later.

4. Add in the dijon mustard and mushrooms and cook, stirring until well combined and the mushrooms have soaked up excess fat and softened.

5. Add the uncooked wide egg noodles, beef broth and white wine vinegar. Bring all to a boil and cook, stirring often, until noodles are tender and liquid has absorbed.

6. Remove skillet from heat and add in sour cream. Stir to fully combine. Serve and enjoy!

Ingredients

• 1lb stew meat or ground beef

• 1 cup yellow onion, finely diced

• 2 tbsp extra virgin olive oil

• 1 cup mushrooms, sliced thin

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 tsp dijon mustard

• 4 cups wide egg noodles, uncooked

• 4 cups beef broth

• 2 tbsp white wine vinegar

• 8oz. light sour cream