|
Slice the top round or London Broil against the grain into 1/2 inch slices. Place beef slices into a bag containing a couple cups of flour and shake to coat.
In a large skillet set to medium high, heat a couple tablespoons of oil. Brown the meat in batches and set aside for later.
Lower the heat to medium and add the onions. Saute until softened, scraping up the brown bits on the bottom of the skillet as you go. Add the garlic and sliced mushrooms and saute until the mushrooms have given up their liquid. Add wine and stir until thickened.
Add the beef broth, salt, pepper, Worchestershire Sauce, thyme, oregano and Dijon mustard and stir. Add the reserved beef to the mixutre and stir to coat all the meat with the sauce. Add more beef broth if necessary to cover all of the meat. Reduce heat to low and cover. Simmer for about 2 hours, checking occassionally to make sure nothing is sticking to the bottom of the skillet.
When your ready to serve, boil the egg noodles according to package instructions and drain. Add the sour cream and parsley flakes to the meat mixture and stir.
Serve the Beef Stroganoff over the egg noodles and enjoy.
|
