Beef Stroganov Recipe

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This classic comfort food is traditionally served over egg noodles (use rice noodles for a gluten-free version) but is equally good over mashed potatoes.
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  • 1 pound boneless beef steak
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 onion, finely chopped
  • 1 cup sour cream
  • 1 tablespoon chopped parsley (optional)
  • salt and pepper
Container: skillet
10 mins
15 mins
25 mins
  • Slice meat into approximately 1/4" strips, then cut the slices you've just made into 1/4" strips. Cut these into 2" lengths. Salt and pepper lightly.
  • Heat oil and brown meat, stirring to turn after about a minute. Cook another minute or two, then scoop meat out of the pan and set aside.
  • Add onion and mushrooms to the pan, stirring to get up any browned bits, and cook, stirring, until the onion is soft and the mushrooms have browned some - approximately 5 minutes.
  • Return meat to the pan and cook, stirring, for another minute or two - until meat is hot and at desired doneness.
  • Remove from heat and stir in sour cream. Serve hot, topped with parsley if using.
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