beef stroganoff with egg noodles

How To Make beef stroganoff with egg noodles

• 
  1

  Melt a tablespoon of butter in a dutch oven and saute the pearl onions until they just start to get a touch of color, remove from pan and place on a place
• 
  2

  Melt another tablespoon of butter and cook the mushrooms in and cook until lightly golden. Remove from pan and set on plate with the pearl onions
• 
  3

  Season the meat with salt and pepper (this time I actually sprinkled with garlic powder (optional)
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  4

  Add another tablespoon of butter and cook the steak on both sides until a nice crust forms. Under cook the meat here, it will cook more in the sauce. It's a tough cut of meat so make sure you do not over cook it at this point or the meat will be inedible
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  5

  remove the beef from the pan and place it on the place with the mushrooms and onions to rest
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  6

  Add the beef stock, enough to cover the bottom of the pan and scrap the pan to deglaze, that is flavor in that pan, yummy
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  7

  add the sour cream, cream, mustard, worcestershire, tomato paste and stir
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  8

  add the paprika and salt and pepper to taste. And taste it.
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  9

  return the onions and mushrooms to the pan and any juices, they add so much flavor, why waste them?
• 
  10

  slice the beef and add to the pan and any juice you can keep.
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  11

  Cook the noodles in really salty boiling water. Drain and add to a large bowl with butter and chopped parsley and salt and pepper.
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  12

  Place the noodles in a bowl and cover with the stroganoff sprinkle with parsley and serve right away! so so good!
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