Beef Stroganoff

Beef stroganoff is one of my favorite comfort foods that is easy enough for a weeknight. What’s not to love about sliced ribeye swimming in a mushroom cream sauce served over egg noodles?

Ingredients

• 1 pound boneless ribeye, sliced thin

• 1 onion, sliced

• 10 oz cremini mushrooms, sliced

• 2 tablespoons butter

• 2 tablespoons flour

• 1/2 cup sour cream

• 1 tablespoon Dijon mustard

• 1 tablespoon Worcestershire

• 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil 

• 2 cups beef broth

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 pound egg noodles

• 1/4 cup parsley, chopped

• 1 lemon, half juiced, half wedged

Instructions

1. Bring a large pot of salted water to a boil and cook the egg noodles to al dente.

2. While the pasta cooks make the sauce. Heat olive oil in a large skillet over medium heat. Season the steak with salt and pepper then add to the skillet and sear for 1 minute per side. Remove and set aside.

3. Melt the butter in the skillet and add the onions and mushrooms. Cook for about 8 minutes until tender. Whisk in the flour and cook for 1 minute then add the sour cream, broth, mustard and Worcestershire. Simmer for 5 minutes until slightly reduced and smooth.

4. Add in the ribeye and cook for two minutes until cooked to medium. Add in the noodles, parsley, lemon juice.

Takes 25 minutes

Serves 4