Beef Stroganoff

4 tablespoons Butter (or other) Olive Oil, divided
1 1/2 lb. thinly sliced steak
Salt and pepper
1 medium onion, chopped
3 cloves garlic, chopped
1 lb. fresh mushrooms, cut in thick slices
1/2 cup white wine
1 1/2 cups beef broth
1 tablespoon Neapolitan Herb or Traditional Balsamic Vinegar
3 tablespoons flour
1 teaspoon dried thyme
1/2 cup Greek yogurt or sour cream
1 lb. egg noodles

Saute the beef in 2 tablespoons of the olive oil until done, 5-7 minutes. Add salt and pepper to taste. Set beef aside.

In 2 tablespoons olive oil, saute the onions about 5 minutes. Add the mushrooms and garlic; saute until the mushrooms are cooked, about 5 minutes. Season with salt and pepper.

Combine the wine, broth, vinegar, flour and thyme in a cup.

 

Add the beef to the mushroom and pour in the broth mixture. Cook until thickened and bubbly, about 5 minutes. Taste for salt and pepper. Remove from the heat and stir in the sour cream or yogurt.

Meanwhile, bring a large pot of salted water to a boil and add in the noodles. Cook according to package directions.

Serve the meat/mushroom mixture over the noodles.

* This is a great recipe for sharing.

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