Beef Stroganoff (From the "old" Russian Tea Room)

This recipe is a classic and beloved by many.
The rich and creamy sauce pairs perfectly with tender beef and egg noodles.

Beef stroganoff is not the healthiest meal option due to its high fat content.

Beef provides a good source of protein and iron but should be consumed in moderation due to saturated fat content.

	2 lbs lean boneless sirloin ( trimmed of fat and gristle ) or 2 lbs bottom round steaks , in one piece ( trimmed of fat and gristle )
	2 teaspoons salt
	1/2 teaspoon fresh ground pepper
	4 tablespoons butter
	1 medium onion , thinly sliced
	1 tablespoon flour
	1 teaspoon mustard powder ( OR 1 Tablespoon prepared Dijon style mustard )
	1/2 cup dry white wine
	2 teaspoons tomato paste ( optional )
	1 tablespoon minced onion
	1/2 lb mushroom , thinly sliced
	2 tablespoons dry white wine
	1 cup sour cream , warmed

1.	Cut the beef into thin strips and sprinkle with salt and pepper.
2.	Melt butter in a large skillet and cook the onion until tender.
3.	Add the beef and cook until browned.
4.	Stir in flour and mustard powder.
5.	Add 1/2 cup dry white wine and tomato paste, and bring to a boil.
6.	Reduce heat and simmer for 10 minutes.
7.	In another pan, saute mushrooms in 2 tablespoons of wine.
8.	Add mushrooms and minced onions to skillet and heat through.
9.	Stir in sour cream and serve over egg noodles.

Beef Stroganoff (From the “old” Russian Tea Room)