Food Friday: Beef Stroganoff with Dill

Beef Stroganoff with Dill

Ingredients

• 200g crinkly noodles
• 600g lean stewing beef, cut into very thin strips (or use hamburger)
• 4 tablespoons butter
• 1 cup chopped onion
• 150g mushrooms, sliced
• 3 tablespoons flour
• 500ml water
• 4 teaspoons beef bouillon
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 250ml sour cream
• 1 teaspoon dried dill

Instructions

1. Cook noodles according to package directions.
2. While noodles are cooking, heat butter in a cast iron frying pan over medium heat. Sear meat (do it in about 3 batches, for easier stirring). Make sure it is cooked through. Set aside and keep warm.
3. Add onion and mushrooms to the skillet and sauté for 5 minutes, until golden brown.
4. Whisk in flour. Gradually add water and beef bouillon. Heat for 3 minutes, until sauce is thick and bubbly.
5. Stir in beef and dill. Add salt, pepper and sour cream. Heat through but do not boil.
6. Serve over noodles.