Beef Stroganoff

INGREDIENTS:

• 3 cups extra wide egg noodles
• 1 Tbs vegetable oil
• 2 lbs filet mignon, sliced into 1/4 inch strips
• 1 cup sliced yellow onion
• 2 cups sliced mushrooms (either button or crimini)
• 1 cup chicken stock
• 1 Tbs dijon mustard
• 1 tsp dried or fresh dill, chopped
• 1/2 cup sour cream
• 1/4 tsp black pepper

DIRECTIONS:

1. Cooke egg noodles according to directions. Keep warm.
2. While noodles cook, heat oil in a large skillet over medium-high heat. Add beef to pan (do not overcrowd pan - you may need to cook in batches) and cook 1-2 minutes each side, browning both sides. Remove from pan.
3. Add onions and mushrooms to pan. Saute until soft, about 2-3 minutes. Add chicken stock, scraping up brown bits from bottom of pan.
4. Cover pan, reduce heat to simmer and cook covered for 6-8 minutes, or until liquid is thick.
5. Add dill to liquid and stir. Add sour cream and black pepper to liquid and stir until thoroughly mixed.
6. Add beef to mixture and cook until heated, about 1 minute.
7. Serve beef mixture over egg noodles.