Snappy Stroganoff

March 8, 2019


Kosher salt and freshly ground black pepper

12 ounces egg noodles 

4 tablespoons butter 

2 tablespoons chopped fresh parsley

1 1/2 pounds sirloin, cut into 1-inch pieces 

1/2 teaspoon paprika 

8 ounces mushrooms, thinly sliced 

3/4 cup frozen pearl onions 

1/2 teaspoon fresh thyme 

2 cups low-sodium beef stock, hot

1/4 cup dry white wine 

1/2 cup heavy cream 

2 tablespoons Dijon mustard 

1/2 cup sour cream 




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