Creamy BEEF STROGANOFF with MUSHROOMS
I used about 1/2 lb. total of leftover roast beef and steak, thinly sliced and in 1/2" to 1" pieces
about 2-3 TB butter (or extra-virgin olive oil for dairy-free)
1/2 yellow or white onion, thinly sliced.....................about 1 tsp. Kosher salt
1 8-oz box fresh mushrooms, sliced ........................2 bay leaves
1 tsp. Balsamic vinegar .............................................about 1 tsp. smoked paprika
1/2 tsp. black pepper...................................................about 1/2 to 1 tsp. garlic powder
2 bay leaves
1/2 cup plain Greek yogurt (or sour cream ~ or plant-based sour cream or cream cheese)
1/2 cup beef stock (or 1/2 cup water, heated and dissolve 2 tsp. good quality beef bouillon)
1/4 cup dry sherry, or brandy, or red/white wine (the alcohol will dissipate during cooking)
8 oz. extra-wide egg noodles, cooked per package instructions (or the widest straight or largest shaped gluten-free pasta you can find)
***
Cook & drain the noodles (don't rinse) and set aside. ** Whisk together the beef stock, paprika, salt, pepper, garlic powder, whatever liquor you're using and Balsamic vinegar. Set aside.
Melt/heat the butter/oil in a large skillet at med-high heat; then add mushrooms and onions and sauté until the onions are getting translucent and limp. Add the sliced beef, seasoned stock liquid and bay leaves. Bring to a boil; then lower to simmer, cover and let it cook over low heat for about an hour. (I have an electric stove which retains the heat for quite a while, so I put it down to a very low simmer.)
Take it off the stove and stir in the Greek yogurt until it's smoothly mixed together. Serve over the noodles. (Oh! Don't forget to pull out the bay leaves! For some reason, my husband always ends up with them.) Serves 2.