Beef and Mushroom Stroganoff
· 1 lb beef, cut into chunks or slices.
· 2 tablespoons extra-virgin olive oil, divided
· 5 tablespoons (1/4 stick) unsalted butter, divided
· 1 pound assorted mushrooms (I used shiitake and button), broken into large pieces
· 1 1/2 cups half and half
· 3 tbsp flour
· 1 1/2 cup beef broth
· 1 cup light sour cream
· 12 ounces wide egg noodles (look for whole wheat – they do make them!)
· Salt & Pepper
· Chopped Parsley
Heat 1 tablespoon of oil in heavy large skillet over high heat until very hot. Salt and pepper meat then add to skillet. Cook just until brown on outside, about 1 minute per side. Transfer to sheet or plate to rest until later.
Add 3 tablespoons butter to the empty pan and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Cook until mushrooms release moisture and liquid evaporates, about 6 minutes.
Add flour and cook for 1 minute, stirring or whisking constantly.
Stir in broth and bring to simmer, stirring constantly. Add half and half, reduce heat to medium, and simmer until sauce is thickened and reduced, about 12-15 minutes. Season with salt and pepper to taste.
Stir in Sour Cream, meat and juices from sheet. Simmer until meat is medium rare (about 2-5 minutes.) Salt and Pepper again.
Meanwhile, cook noodles, drain and add 2 tablespoons of butter (toss.)
Serve noodles topped with beef and mushroom sauce.
Top with parsley and serve alongside oven roasted green beans (or any green vegetable.) Yummy!