Your babushka will definitely be proud of you for making this hearty, creamy beef Stroganoff.
1 pound ground sirloin
1 tablespoon olive oil
1 tablespoon sweet paprika
Salt and pepper
3 garlic cloves, minced
1 cup yellow onion, diced small
1/2 cup carrots, peeled and diced small
3/4 pounds cremini mushrooms, quartered
1/2 cup red wine
4 tablespoons butter
4 tablespoons flour
4 cups beef stock
8 ounces egg noodles
1/2 cup sour cream
2 tablespoons whole grain mustard
Heat a heavy-bottom sauce pot over medium-high heat. Add olive oil and ground sirloin. Brown sirloin, and season with salt, pepper, paprika and garlic.
Add mushrooms, onions and carrots, and sauté until tender.
Deglaze with wine and cook down for a few minutes until wine has reduced by half.
Melt butter and sprinkle in flour, cooking for a minute or two.
Pour in stock, bring to a boil, then reduce to a simmer. Add egg noodles, and season with salt and pepper. Continue to cook for about 10-12 minutes, stirring so noodles don't stick to the bottom of the pot.
Lower heat, stir in sour cream and Dijon mustard. Garnish with parsley. Enjoy warm!