Beef Stroganoff
Buttered Egg Noodles and Steamed Broccoli
Wine Recommendation
Alamos Malbec
Ingredients
- 1½ lb beef sirloin tips
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg sliced mushrooms
- 1¾ cups low-sodium beef broth
- 1 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 Tbsp all-purpose flour
- 2 Tbsp water
- 1 (8-oz) carton sour cream
Instructions
- Sprinkle beef with salt and pepper. Cook beef in 1 Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until browned. Remove from skillet; keep warm.
- Cook mushrooms in 2 Tbsp hot oil in same skillet 6 minutes or until browned; return beef to skillet.
- Whisk together broth, mustard, and Worcestershire sauce; add to skillet. Bring to a boil; reduce heat, and simmer 5 minutes.
- Combine flour and water; add to skillet, and cook 3 minutes or until slightly thickened.
- Stir in sour cream; cook 2 minutes or until thoroughly heated. Serve over Buttered Egg Noodles recipe.
Side Dish Ingredients
- 8 oz egg noodles
- 3 Tbsp butter
- ¼ cup chopped fresh parsley
- 2 (12-oz) pkg broccoli florets
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook noodles according to package directions. Toss with butter and parsley.
- Meanwhile, cook broccoli according to package directions; toss with salt and pepper.
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