Beef Stroganoff

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Cook the Pasta

• 60g Egg Noodles, Dry

Bring a small pot of water to a boil. Add a pinch of salt and the egg noodles. Cook according to the package instructions until al dente. Drain and set aside.

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Prepare the Beef

• 1 tsp Olive Oil
• 150g Beef Sirloin

Heat avocado oil in a pan cast iron pan over medium-high heat. Season sliced beef with salt and pepper to taste, add to the pan, and cook until browned, about 2-3 minutes per side. Remove the beef from the pan and set aside.

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Cook the Vegetables

• 1/2 Small Onion
• 50g Mushroom
• 1 Garlic Clove

In the same pan, add the chopped onion and mushroom and sauté until browned and tender, about 3-4 minutes. Add the minced garlic and cook until fragrant, about a minute.

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Prepare the Sauce

• 60mL Beef Broth
• 80g Greek Yogurt
• 1 tsp Dijon Mustard
• 1/4 tsp Paprika

Add the beef broth to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes. Reduce the heat to low and stir in the Dijon mustard and paprika. Mix until well combined. Return the browned beef to the pan and stir to coat with the sauce. Let it simmer for 2-3 minutes until the beef is heated through. If not thick enough, make a cornstarch slurry using equal parts cornstarch with equal parts cold water. Mix well and add into the sauce, simmering until thickens. Turn off heat and stir in greek yogurt until fully combined with the sauce and season with salt and pepper to taste if needed.

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Assemble the Dish

Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.