Beef Stroganoff with Portobello Mushrooms

This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became popular in the U.S. Here is a delicious, flavorful recipe that melds old with new, creating a tasty harmony of flavors. I hope you enjoy my recipe.

Serves 4

The Ingredients:
• 1 14 oz Strip Steak, trimmed and sliced
• 2 cups fresh portobello mushrooms, sliced
• 1 medium sweet onion, sliced
• 2 cloves garlic, chopped
• 1 tbsp butter
• 2 tbsp flour
• 1 tsp yellow mustard
• 2 tbsp canola oil
• 8 oz beef stock
• kosher salt to taste
• cracked pepper to taste
• 1 tsp cumin
• 1/2 cup merlot
• 1/4 cup sour cream
• 2 cups wide egg noodles

How it's Made:
• In large skillet heat canola oil on medium, add steak slices to brown for about 3-5 minutes.
• Add butter, onions, garlic and sauté for 3 minutes.
• Add beef stock and flour, bring to boil, stirring constantly. Add mustard, salt, pepper, cumin. Cover and reduce heat to low simmer. Simmer for 20 minutes or until meat is tender.
• Boil egg noodles in separate pot until tender, drain once desired consistency is achieved.
• Add merlot and mushrooms, continue to simmer about 10 minutes.
• Add sour cream, bring to low boil to allow sauce to thicken a little. Add noodles to mixture, serve.