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Ingredients
- 1/4 lb. spinach noodles
- 1/2 c. butter, divided
- 3/4 lb. steak, cut into 1/2" thick slices
- 1/4 lb. mushrooms, sliced
- 1/3 c. finely chopped onion
- 1 Tbs. flour
- 1/2 c. canned beef broth
- 1 tsp. Dijon-style mustard
- 1/2 c. sour cream
- 1/4 tsp. dried dill, or to taste
- Salt & pepper to taste
Details
Servings 2
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Cook noodles in boiling, salted water 7 - 9 minutes. Drain and refresh under cold water. While the noodles are cooking, in a large heavy skillet heat 3 Tbs. butter over mid-high heat. In it, brown the beef; transfer it with a slotted spoon to a large platter. In the butter remaining in the skillet, cook the mushrooms and onion over medium-low heat, stirring, until the liquid the mushrooms give off is evaporated. Transfer the mixture to the platter. Add the remaining 1 Tbs. butter to the skillet; melt; stir in flour. Cook over low heat 3 minutes, whisk in broth and mustard and cook, stirring until thickened. Add the platter mixture to the skillet, stir in sour cream, dill and salt and pepper to taste. Heat until hot, but don't boil. Arrange noodles on platter and spoon stroganoff over them.
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