Beef Stroganoff #2

By ccavaletti

Ingredients

• 4 Tbsp all-purpose flour, divided
• 3/4 tsp salt, divided
• 3/4 tsp pepper
• 1-1/2 lbs beef tips
• 2 Tbsp olive oil, divided
• 2 (4-oz) pkgs sliced gourmet blend mushrooms
• 1/2 c diced onion
• 1 tsp minced garlic
• 1/2 c beef broth
• 1/2 c dry white wine
• 3/4 c sour cream
• 2 Tbsp heavy whipping cream
• 1 (12 oz) package medium egg noodles, cooked according to package directions
• Garnish: fresh thyme
• I think it could have used more sauce - maybe double it

Details

Servings 6

Preparation

Step 1

In a large bowl, stir together 2 Tbsp four and 1/2 tsp each salt and pepper. Add beef tips, tossing to coat.

In a large skillet, heat 1 Tbsp oil over medium-high heat. Add beef, and cook, stirring occasionally, for 5 minutes per side or until lightly browned. Removed from pan, and set aside.

Heat remaining 1 Tbsp oil in skillet. Add mushrooms, onion and garlic and cook, stirring occasionally, for 5 minutes or until vegetables are just soft. Stir in remaining 2 flour, and cook for 2 minutes. Stir in broth, wine, and remaining 1/4 tsp each salt and pepper, and cook for 3 minutes.

Return beef to skillet, and bring to a boil. Reduce heat, and simmer for 10 minutes. Stir in sour cream and cream, and cook just until heated through.

Serve over egg noodles. Garnish with thyme, if desired.


From Cooking with Paula Deen, January/February 2015