BEST BEEF STROGANOFF

Serves: 4

1 lb (0.5 kg) sirloin steak, thinly sliced

Salt and freshly ground pepper 2 tbsp (30 mL) canola oil

1 cup (250 mL) thinly sliced onion

1 tbsp (15 mL) tomato paste 1 tsp (5 mL) paprika

4 cups (1 L) sliced mushrooms 1 cup (250 mL) beef broth

1 cup (250 mL) sour cream 1/2 cup (125 mL) chopped dill pickles

1/4 cup (60 mL) chopped fresh parsley

3 cups (750 mL) egg noodles, cooked, rinsed and drained

1. Sprinkle steak with salt and pepper.

2. Heat oil in a Dutch oven over medium-high heat. Add steak. and cook, stirring, until browned.

3. Transfer steak to a plate; set aside.

4. Reduce heat to medium. Add onion and sauté until softened, about 5 minutes.

5. Add tomato paste and paprika; stir to combine. Add mushrooms and cook, stirring, until softened, about 5 minutes.

6. Add broth and cook, stirring, until broth is reduced by onethird.

7. Return beef and any accumulated juices to pan; stir to combine. Stir in sour cream, pickles and parsley. Add cooked noodles and stir to combine.

8. Cook, stirring, until heated through.