Ingredients:
1 1/4 lbs sirloin, sliced 2 x 1/4 inch
2 teaspoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon mustard powder ( or prepared Dijon)
1/4 teaspoon black pepper
1 teaspoon minced garlic ( fresh or jar)
3/4 cup onions, sliced
1/2 teaspoon garlic, minced
2 1/2 cups cremini mushrooms or 2 1/2 cups button mushrooms, sliced
1/4 cup red wine (optional)
14 ounces beef broth
1/2 teaspoon Dijon mustard ( or mustard powder)
1 tablespoon cornstarch
2 tablespoons water
1/2 teaspoon fresh parsley
1/2 teaspoon fresh thyme
1/2 teaspoon rosemary, dried, minced
2 cups dry pasta such as farfalle pasta ( bowtie)
4 cups broccoli florets, blanched 5 minutes
3/4 cup sour cream
Directions:
Marinate beef at least one hour.
Saute onions, garlic and mushrooms; Remove from pan.
Saute beef in hot pan in two batches; Return mushrooms to pan; Deglaze with wine; Add stock, mustard and herbs.
Combine cornstarch and water; Thicken beef and sauce mixture with cornstarch slurry; Stir in sour cream.
Cook egg noodles 10 minutes; Drain.
Drop broccoli in pot of boiling water for 5 to 6 minutes.
Plate pasta and top with broccoli and stroganoff.
Servings: 2-4
Time preparation: 15 min.
Time total: 35 min.