Creamiest Beef Stroganoff

Definitely worth the little bit of effort.


Total Time: 1 Hour

•½ Cup wine (white or red)
•4 Tbsp. butter
•½ Medium onion, diced
•2 Large cloves of garlic, diced
•1 Pound thinly shaved beef
•¼ Cup all-purpose flour
•2 Cups dark beef stock
•4 Ounces cream cheese
•1 Cup sour cream
•1 Tsp. yellow mustard
•8 Ounces extra wide egg noodles
•1 Tbsp. butter
•½ Pound freshly sliced mushrooms
•3 Tbsp. Worcestershire sauce
•Salt & Pepper to taste

Marinate the beef in the wine until your ready to prepare the dish, and for at least an hour. In a large frying pan over high heat, combine the butter, onion, and garlic. Cook until the onions are translucent. Add your beef (not the wine) and a pinch of salt and pepper, and cook thoroughly, until most of liquid is gone from the pan. Reduce the heat to medium. Sprinkle over the flour, and stir for about 2 minutes. Add the stock and stir until smooth. Stir in the cream cheese, sour cream, and mustard. Reduce the heat to low and let this continue cooking while you prepare the noodles according to the package directions. When the noodles are ready, add them and about ¼ cup of the cooking water to the meat and sauce mixture. Again, let this cook while you prepare the mushrooms. Saute the mushrooms in 1 Tbsp. of butter and the Worcestershire sauce, only for about 2 minutes, then add to the stroganoff. Stir the mixture until there are no lumps, and the sauce is smooth and creamy. Top with some fresh parsley if you have it available.