Happy Sunday everyone- this Sunday I have something very delicious! Beef Stroganoff, I know that there are lots of different ways to make this- but this is how I make it!

Beef Stroganoff 

2 lbs beef- sliced thinly into strips (best to use a leaner cut of beef)
1/2 cup butter

3 large portabello mushrooms diced

2 cups of beef stock
2 tbsp soy sauce

1 cup of sour cream (or more)
parsley for looks 
Salt & Pepper to taste- I like quite a bit of both!

1 – 375g package of egg noodles

To start slice your beef nice and thin. Put the butter over medium high heat in the pan, when it’s melted put the beef in and fry it until it goes nice and brown.

Then take the meat out with a spatula, leaving the remaining butter and juices in the pan, then throw your diced mushrooms in to cook them.

Once your mushrooms are fairly reduced and cooked, add your beef back into the pan along with the beef stock and the soy sauce. Simmer these away covered until the beef is tender and everything has married together and reduced (approx. 15 minutes)

You can make a side salad & cook your noodles during this time.

Take the pan off the heat/turn the heat off and add the sour cream, mixing it all together. Don’t simmer it after you had added the sour cream or it could curdle. Add salt and pepper until it tastes perfect to you! 

Serve over some perfectly cooked egg noodles with a lovely side salad!

MMMM

It turned out fairly saucy this time- which I love, but you can make it a thicker consistency by reducing the juices more before you add the sour cream!

I know that this is by no means a diet meal with all the butter and red meat and what not- but I can promise it is worth it!

So good.

Hope you are having a delicious Sunday! 🙂

xo erin