(Makes 4 Servings)
1 1/2 pounds beef top round steak cut into strips
1 medium diced onion
1 small diced carrot
1/2 stalk diced celery
2 cloves minced garlic
1/2 teaspoon dried thyme
1 small finely crushed bay leaf
1 teaspoon finely chopped parsley
1/2 teaspoon coarse ground pepper
2 cups sliced mushrooms
1 cup beef stock
1/2 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 pound egg noodles
1 tablespoon chopped fresh parsley
Place the beef in a hot dry skillet and cook over medium heat. Cover the skillet and open the vapor valve and
cook until beef releases from the pan (4 to 5 minutes). Remove the lid and with a wooden spoon stir the beef
until brown on all sides. Remove the beef from the skillet and keep warm.
Add the onion, carrot, celery, and garlic to the drippings and sauté until slightly browned, stirring occasionally
Stir in the thyme, bay leaf, 1 teaspoon of parsley and pepper. Add the mushrooms, cover the skillet, close the
vapor valve and reduce heat to medium low. Cook for 8-10 minutes until mushrooms are reduced by 1/3.
Stir in stock, sour cream, mustard and lemon juice. Add beef back to the skillet, cover skillet, open the valve and
simmer for 10 to 12 more minutes.
While your stroganoff is cooking prepare the noodles according to package directions in your 3 quart saucepan.
To serve, top the egg noodles with the stroganoff and sprinkle with remaining parsley.