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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a delicious stroganoff recipe, it doesn't take too long. Flavor in this dish is popping!! Try it and find out for yourself! =) Ingredients:
2 lbs beef, cubed |
1/2 cup water |
3 tablespoons olive oil |
1 lb egg noodles |
2 cups beef stock |
1 lb baby bella mushroom |
1 (8 ounce) can cream of mushroom soup |
4 tablespoons flour |
2 tablespoons butter |
1 teaspoon italian seasoning |
1 teaspoon sage |
1 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 teaspoon paprika |
salt & freshly ground black pepper |
Directions:
1. Fill large pot with water, heat on medium high until boiling, when boiling, add noodles and cook until al dente.
2. Drizzle olive oil in a large pot and turn to medium-high heat, add the cubed beef and half of each seasoning, salt and pepper. Cook beef until browned and cooked thoroughly.
3. Remove beef from pan & set aside. Add butter to same pan and melt over medium heat, once butter is melted, whisk in the flour making sure roux is free of lumps. Once roux is thick, Deglaze the pan with water, and beef stock. Cook on medium-high heat until it comes to a rolling boil. Reduce heat, add the remaining (other half) of your seasonings & salt and pepper, allow to simmer for 5-10mins. or until sauce begins to thicken & remove quickly from heat.
4. Add mushrooms & beef to sauce and put back to med. Heat to continue cooking. Let cook for about 10 mins or until mushrooms are tender.
5. Once everything is done, plate noodles and smother with the gravy.
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