Beef stroganoff

–          2 tbsp olive oil

–          1 package (1lb) beef slices or flank, sirloin or ribeye steak, sliced.

–          2 shallots, sliced thinly

–          2 garlic cloves, minced

–          1 ½ lbs mushrooms, sliced

–          1 sprig fresh thyme

–          1/3 cup white wie

–          2 tbsp flour

–          2 cups vegetable broth

–          1 tsp Worcestershire sauce

–          1 tsp Dijon mustard

–          1 lb fresh pasta noodles

–          1/3 cup sour cream

–          ½ tsp paprika

–          Salt and pepper

Heat oil in frying pan over medium heat. Add shallots and cook until softened, 5 minutes. Add garlic, mushrooms and thyme and cook until mushroom edges are golden. Remove from pan and sear the beef slices until brown. Season with salt and pepper. Deglaze pan with the wine and cook until most has evaporated. Add mushrooms in pan. Reduce heat and sprinkle flour over the beef and mushrooms. Add broth, Worcestershire sauce and mustard, bringing to a boil and simmer for 5 minutes.

Cook pasta until al dente, drain and distribute between 4 plates. Remove sauce from heat. Remove thym sprig, add sour cream and paprika, stir to incorporate. Adjust seasoning. Serve stroganoff over pasta and garnish with more fresh thyme.

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