Bitchen' Beef Stroganoff

Beef stroganoff is one of our  favorite meals during the winter. It especially hits the spot on a cool, rainy day (like we've been having here in the Chicago land area for a week straight.) Then again, I'll take rain over snow any day. This recipe has taken a couple different variations over the years but this is what I've put together. Serve with warm rolls to mop up extra sauce- yum! 

4 tbs. unsalted butter, divided

1 large package beef stew meat

1 onion, chopped finely

2 packages sliced and cleaned portabella mushrooms 

2 tbs. all purpose flour 

1 c. low sodium beef broth 

1 c. dry red cooking wine 

2 tbs. dijon mustard 

2 c. sour cream 

1 package egg noddles 

salt and fresh ground black pepper to taste 

• In a medium skillet, heat 1 tbs. over medium heat to melt. 
• In a large skillet, heat 2 tbs. butter over medium heat to melt. 
• While skillets heat, season beef steak on each side with salt and pepper. 
• Add beef to medium skillet and turn frequently to lightly brown. Once browned drain off fat and set aside.
• While beef cooks, add onions to the other large skillet. 
• Cook until onions begin to turn translucent. 
• Add mushrooms to onions and cook until softened. 
• Add beef broth to large skillet and bring to a boil. Reduce heat to low and simmer until reduced by half. 
• Add red wine to skillet and bring to a boil again. Reduce heat to low and add beef strips. Simmer until reduced by half. 
• Add dijon mustard and sour cream to skillet. Mix to combine and season with salt and pepper as necessary to taste. 
• Continue to simmer while cooking egg noddles according to package directions. 
• Serve sauce over cooked noodles and enjoy!