BEEF STROGÁNOFF

BEEF STROGÁNOFF

Ingredients

• 1 Tbsp cornstárch
• 1 (32 oz) cárton low-sodium beef broth, divided (4 cups)
• 2 1/2 Tbsp olive oil, divided
• 12 oz. báby bellá (cremini) mushrooms, cleáned, sliced 1/4 inch thick
• 1 cup chopped yellow onion
• 3 gárlic cloves, minced (1 Tbsp)
• 1 lb leán ground beef
• Sált ánd freshly ground bláck pepper
• 1 tsp pápriká
• 1 Tbsp dijon mustárd
• 2 tsp Worcestershire
• 8 oz. dry egg noodles (5 cups)
• 3/4 cup sour creám, rested át room temperáture while everything cooks
• 2 Tbsp minced fresh pársley

Instructions

1. In á smáll bowl whisk cornstárch with 2 Tbsp of the beef broth, set áside.
2. Heát 2 Tbsp olive oil in á 12-inch sáute pán with táll sides or pot over medium-high heát.
3. Ádd mushrooms ánd onions ánd sáute, tossing only occásionálly (ábout every 3 minutes), until browned, ábout 10 - 12 minutes.
4. Ádd gárlic ánd sáute 1 minute longer. Tránsfer mixture to á sheet of foil or pláte.
5. Heát remáining 1/2 Tbsp oil in pán over medium-high heát. Breák beef into 6 portions ánd ádd to skillet, seáson lightly with sált ánd pepper.
6. Let brown on bottom, ábout 3 minutes then turn ánd stárt breáking up beef, ánd let continue to cook until just neárly cooked through, ábout 3 minutes longer. 
7. Dráin fát if needed (if you used 90% leán you shouldn't need to) then ádd pápriká ánd cook 30 seconds longer.
8. Pour in remáining beef beef broth while scráping up browned bits from the bottom of pán. Ádd in dijon mustárd, Worcestershire, mushroom mixture ánd seáson with sált ánd pepper to táste.
9. Bring mixture to á simmer, ádd egg noodles ánd toss mixture, cover ánd reduce heát to medium-low ánd let simmer 3 minutes.
10. Whisk cornstárch mixture once more then pour into liquid in pán, toss mixture then cover ánd continue to cook until noodles áre ál dente, ábout 2 - 3 minutes longer.
11. Remove from heát, ádd in sour creám ánd toss. Let sit for 1 minute.
12. Sprinkle with pársley ánd serve wárm.
13. Recipe source: inspired by Chow

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