classic beef stroganoff

Ingredients

• Servings: 8
• 2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon spanish paprika
• 1/4 cup butter
• 1 1/2 onions, minced
• 1 1/2 pounds sliced fresh mushrooms
• 1 (10.5 ounce) can condensed beef broth, divided
• 1/3 cup dry white
• 6 cloves garlic, minced
• 3 tablespoons ketchup
• salt and ground black pepper to taste
• 1 (16 ounce) package broad egg noodles
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• 1 pinch paprika, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• season beef with salt, pepper, and spanish paprika.
• melt butter in a large skillet over medium heat. saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
• cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
• stir 2/3 cup beef broth, white , garlic, and ketchup into the beef mixture; season with salt and pepper. place a cover on the skillet and cook mixture at a simmer for 15 minutes.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
• whisk remaining beef broth and flour together in a bowl; add to beef mixture. bring the mixture to a boil, stirring continually, and boil for 1 minute. reduce heat to low, add sour cream, and stir until smoothly incorporated. ladle over egg noodles and garnish with paprika.