Beef Stroganoff

Serves 8


2 pounds stew beef

1 sweet onion, chopped

1 tablespoon olive oil

2 1/2 cups beef broth

1 package sliced mushrooms

1 tablespoon butter

1/3 cup white wine

1/2 tablespoon Dijon mustard

dash of thyme

1/8 cup sour cream

12 oz egg noodles, cooked

salt and pepper, to taste

Brown the stew beef  and onion in a hot pan with the oil.

Add the beef broth and some salt and pepper.

 Bring to a boil, reduce heat, and simmer covered until the beef is tender–approximately 1 to 1 1/2 hours.

 Separate the beef and onions  from the broth, then de-fat and strain the broth.

 Saute the mushrooms and the butter.

Add the broth, white wine, Dijon mustard, and thyme to the mushrooms.

 Bring to a simmer and add the meat.

Stir in the sour cream right before serving.

 Salt and pepper to taste.  Serve over egg noodles.

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