Beef Stroganoff

Ingredients

• 1 pound beef, can use ground beef or flank steak

• salt and pepper to taste

• 1/2 onion, diced

• 3 cloves garlic, minced

• 3 tablespoons butter

• 3 tablespoons flour

• 2 1/2 cups beef broth

• 1/2 cup room temperature sour cream

• 1 teaspoon Worcestershire sauce

• 2 teaspoons Dijon mustard

• 1 cup frozen peas

• 2 cups shredded cheddar cheese

• 8 oz uncooked egg noodles

• fresh parsley for garnish, optional

Instructions

1. Preheat oven to 375 degrees Fahrenheit.

2. Begin cooking beef in a pan over medium-high heat. When beef is about 3 minutes away from done, add the onions and continue cooking until the beef is done. Drain the grease from the pan.

3. Add garlic and cook for about one more minute or until the garlic is fragrant.

4. Add butter and stir until melted. Add flour and mix into the butter to make a paste, cooking for about 1 minute.

5. SLOWLY add the beef broth, about 1/4 cup at a time, stirring continuously. Don't add too much broth too quickly or the sauce won't thicken like it's supposed to.

6. Bring the sauce to a boil and then reduce the heat down to a simmer. Add the Worcestershire sauce, sour cream, mustard, frozen peas, and 1 cup of the cheddar cheese (save the other 1 cup of cheese to top the stroganoff before placing in the oven). Stir until cheese is melted and everything is mixed thoroughly.

7. Allow the sauce to simmer on low heat while the egg noodles cook in a separate pot according to the package instructions or until al dente.

8. Drain the pasta and add to the sauce. Stir well to combine everything, then transfer to a lightly greased 9x13 inch casserole dish.

9. Add the remaining 1 cup of cheese to the top and cover with tin foil. Place in the oven and bake for 20 minutes. Top with fresh parsley if desired. Enjoy!