EASY BEEF STRAGANOFF

By Sube

Ingredients

• 1 lb. boneless sirloin beef, cut into strips
• Salt and pepper
• 2 tbsp. butter, divided
• 4 cups sliced mushrooms
• 1 onion, chopped
• 1 tbsp. paprika
• 3 tbsp. all-purpose flour
• 4 cups milk
• 1 cup beef stock
• 2 tbsp. Dijon mustard
• 4 cups curly broad noodles (250 g)
• 2 cups frozen peas or mixed vegetables, thawed
• 1 cup sour cream (light or regular)
• Chopped fresh dill or parsley

Details

Servings 6

Preparation

Step 1

Sprinkle beef strips with ½ tsp salt and ¼ tsp. pepper. In large pot, melt half of butter over medium-high heat. Brown beef, in 2 batches, adding more of the butter as necessary. Transfer beef to bowl. Add mushrooms, onion, paprika, 1 tsp. salt and ¼ tsp. pepper to pot. Cook, stirring for 10 min. or until liquid is released and mushrooms start to brown. Sprinkle with flour; cook, stirring for 30 sec. Gradually stir in milk, beef stock and mustard; cook, stirring often, until sauce comes to a simmer.
Stir in noodles and return to gentle boil. Reduce heat to low, cover and simmer for 10 min., stirring occasionally. Increase heat to medium-low. Stir in beef and peas; simmer, uncovered, stirring often, for 5 min. or until hot and noodles are tender. Remove from heat and stir in sour cream. Serve sprinkled with dill or parsley.
Note: Use a large enough pot.