Beef Stroganoff

This classic Beef Stroganoff with it's rich, creamy sour cream-based sauce and beef tips is great for entertaining, but easy enough to pull off on a weeknight.

Beef Stroganoff

Ingredients

• 1 lb. steak tips
• 2 Tbsp. avocado oil
• 2 Tbsp. butter
• 1 small onion, diced
• 3 garlic cloves, grated
• 1/2 cup red wine
• 2 cups beef stock
• 1 Tbsp. Dijon
• 1 Tbsp. Worcestershire sauce
• 2 cups Cremini, diced
• 1/2 cup sour cream
• 2 Tbsp. cornstarch
• salt& pepper, to taste
• 2 Tbsp. chives, chipped, for garnish
• 8 oz. egg noodles, cooked according to package directions

Serves 4
Cook Time: 30 minutes

​Preheat a large skillet over medium-high heat.  Generously salt and pepper steak tips.  Add butter and oil to hot pan, saute beef tips until they are browned on all sides, set aside. Lower heat and cook onions in the same pan until softened, add garlic and cook one more minute, then add mushrooms.  Let mushrooms cook until they give off most of their liquid and the pan is relatively dry.
Deglaze pan with wine; once alcohol is cooked off add stock, mustard, and Worcestershire sauce and stir to combine.   Add cornstarch and whisk until combined.  Allow mixture to come to a boil to activate the cornstarch, let boil 1 minute, then lower to simmer.  Once the mixture has cooled and is at a simmer, add sour cream and whisk to combine.  Salt and pepper, to taste.
When mixture is homogenous add beef back in and stir until coated.
Serve beef mixture over warm egg noodles.