Beef Stroganoff

Beef Stroganoff is one of my all time favorite things to make and to eat. A traditionally Russian dish they have traced it's origins all the way back to 19th century Russia so as you can imagine there are a lot of different recipes out there. Growing up my mom made a cheater Beef Stroganoff using ground beef and cream of mushroom soup. Some recipes call for tomato paste, some use onion, some don't. The recipe I use is pretty unique because it contains dill and utilizes Dijon mustard to give the sauce it's tanginess.

The Ingredients 

1 1/2 lb sirloin steak, cut into small cubes or sliced thinly
2 tablespoons flour
1 small white onion, diced
2-3 cloves garlic, minced
1 - 12 oz container of whole mushrooms, sliced (I prefer Baby Bella mushroom because of their meaty texture but white mushrooms are more traditional.
1 - 16 oz container of sour cream
1 1/2 tablespoons of Dijon mustard, I recommend using Grey Poupon as it has the best flavor
1/4 teaspoon cayenne pepper
3 tablespoons dill weed
1 1/2 tablespoons of cornstarch (or you can use flour)
1 tablespoon of Better Than Bouillon, beef flavor
1 large bag of egg noodles
2 cups water
salt and pepper to taste

1. Heat the olive oil over medium heat in a large frying pan, saute garlic for approximately 1-2 minutes and add diced onion, saute until onions are translucent and tender.
2. Lightly coat the beef in flour and cook till browned, add the water and Better than Bouillon and bring to a boil, turn down heat and let mixture simmer until water has reduced to about a 1/2 cup.
3. While the meat is cooking mix the sour cream, dill, Dijon mustard, cayenne pepper and corn starch in small bowl
4. Once the water has cooked down, add mushrooms and cook until tender
5. Add sour cream mixture and heat through
6. Serve over egg noodles and enjoy!

Mark's nom score

Well he's still sleeping so I can't ask him but I would guess 6 or 7 noms in general.