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Beef Stragonoff
2 tsp. olive oil
1 cup filet mignon or tenderloin, diced
Pinch of paprika
1 Tbsp. onion, chopped
3 cups organic low-sodium chicken stock
5 button mushrooms, cleaned and sliced
½ cup egg noodles
1 tsp. parsley, finely chopped
Bring a large pot of water to a boil and cook egg noodles.
Season beef with pepper and paprika. Pan sear beef in olive oil until beginning to brown. Add mushrooms, onion, parsley and 1 tablespoon of the chicken stock. Saute for another 3 minutes. Add the rest of the stock, cover and simmer for 25 minutes.
Reserve ½ cup of the liquid and put rest of mixture and drained egg noodles in a food processor and blend. Add chicken stock little by little until preferred consistency is achieved.
