Beef Stroganoff

Ingredients:
1 lb. beef sirloin cut into even sized pieces
2-3 tbsps olive oil to brown the meat
1 package egg noodles
1/3 cup diced carrots
2/3 cup diced sweet onion
6-8 ozs. baby bella mushrooms halved
1/2 white wine
2 cups beef stock
1/3 cup sour cream
2 tbsps. corn starch
Salt & Pepper to taste
Fresh parsley to top
1 tbsp. butter to toss with noodles

Servings: 4

Directions:
Step 1 - The most important tip I can give you with this recipe is to make sure to have everything prepped before starting. Fill a large pot of water and bring to a boil while browning the sirloin. Season your sirloin with salt and pepper, in a large skillet heat up your olive oil to medium-high heat. Brown the sirloin then remove and let rest while you cook the veggies.

Step 2 - Cook your veggies on medium heat in the drippings from the sirloin, season with salt and pepper. Then deglaze with the white wine. Cook your egg noodles in salted boiling water to aldente, toss with 1 tablespoon of butter and set aside.

Step 3 - Make your corn starch slurry, put 1/4 cup of the beef stock in a bowl with the corn starch and whisk together. Add the mixture to the pan, stir to incorporate. Let simmer for 5 minutes to thicken, then add in your remaining beef stock and sour cream (stir to incorporate). 

Step 4 - Add in your meat and cook for another 5 minutes (or until you cut into the middle of one of the pieces of meat and it is cooked to your desired level). Place your noodles and top with the stroganoff, then sprinkle with fresh parley, enjoy!!!