Beef and Mushroom Stroganoff

By McLean

Ingredients

• 1 1/2 lbs. boneless beef sirloin, cut into strips
• 3/4 teaspoon salt
• 2 tablespoons canola oil
• 1 large Vidalia onion, thinly sliced
• 1/2 lbs. sliced shitake mushrooms
• 2 tablespoons flour
• 1 tablespoon paprika
• 1 1/2 cups beef broth
• 1/4 cup sour cream
• 4 cups hot cooked buttered noodles

Details

Preparation time 10mins
Cooking time 28mins

Preparation

Step 1

Sprinkle the beef with 1/2 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook in batches until browned, about 2 minutes per batch; transfer to a plate.

Add the remaining 1 tablespoon oil to the skillet along with the onion and mushrooms and cook stirring, until tender, about 8 minutes. Add the flour, paprika, and remaining 1/4 teaspoon salt and cook, stirring, 1 minute. Add the broth and bring to a boil; reduce the heat and simmer, stirring occasionally, until the sauce begins to thicken, about 3 minutes.

Return the beef and any accumulated juices to the skillet; cook, stirring, until heated through, about 2 minutes. Remove from the heat; stir in the sour cream. Serve with the noodles.