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Beef and Mushroom Stroganoff

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Beef and Mushroom Stroganoff


5 ounces raw broad egg noodles
1 tablespoon canola oil
1 pound beef tenderloin, peeled and cut into 1-inch thick slices
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1 cup thinly sliced leeks
1 tablespoon chopped fresh thyme
2 teaspoons minced garlic
1 pack (6 oz) chopped shiitake mushrooms
1 tablespoon all-purpose flour
½ teaspoon hot paprika
1 cup unsalted beef broth
½ cup light sour cream
2 tablespoons chopped fresh parsley
Glazed carrots

To make

Serve with glazed carrots.
Cook the noodles according to the directions on the package; drain.Heat the oil in a large skillet over high heat; stir to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 4 minutes or until they are lightly browned on all sides. Remove the beef from the pan.Reduce heat to medium-high. Add the leeks, thyme, garlic, and mushrooms; simmer for 5 minutes or until lightly browned, stirring occasionally. Sprinkle the mushroom mixture with flour and paprika; cook for 30 seconds, stirring constantly. Add broth; bring to a boil. Reduce the heat and simmer for 2 minutes or until the sauce thickens, stirring frequently. Add the beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve with noodles; sprinkle with parsley.
  Views: 33
  Published: 11/20/2023 7:54 PM

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