Classic Beef Stroganoff with Portobello Mushrooms

I don’t eat beef or pasta very often, so when I do it’s got to be good! Credit for this “most delicious ever” stroganoff goes to my wonderful mother-in-law, herself a fabulous chef, Valita. We both like to make this using filet mignon beef which is so very tender; it costs a little more, but it’s worth it. To save time, ask the butcher to cut the meat for you. This is a great winter dish; serve with a nice green salad and your meal is complete.

• 1 lb. sirloin, tenderloin or filet mignon, sliced in 2” x 1/2” pieces
• 1-2 T. extra virgin olive oil (or butter)
• 1/2 lb. fresh mushrooms, sliced
• 2 portobello mushrooms, sliced
• 1/2 cup onion, diced
• 10 1/2 oz. organic beef broth (divided into 1/3 cup and the rest)
• 3-4 cups hot cooked noodles or rice*
• 2 T. Ketchup
• 1 small garlic clove, minced
• 1 t. kosher salt
• 3 T. flour
• 1 cup light sour cream

*I use Manischewitz Extra Wide Whole Grain Yolk Free pasta

In a large skillet, heat butter or oil and add mushrooms and onion, stir until onion is tender; remove from skillet to a bowl and cover with foil. In the same skillet, brown meat lightly on both sides. Do this in small batches or the meat will steam rather than brown. Set aside 1/3 cup of beef broth. Once all the meat is cooked, return it to the skillet, and add remaining broth, ketchup, garlic and salt. Stir to combine over medium heat then cover; reduce heat, and simmer about 4 minutes. Blend reserved 1/3 cup beef broth and flour; stir into skillet. Add mushroom and onion mixture. Heat to boiling, stirring constantly. Boil one minute. Stir in sour cream and heat thoroughly. Serve over hot noodles or rice. Serves 4-6.