Beef Stroganoff

1 tablespoon of Cooking Oil

8oz package of Cremini Mushrooms, roughly chopped

1 medium Yellow Onion, diced

2 cloves of Garlic, minced

1 pound of Extra Lean Ground Beef

3 tablespoons of All-Purpose Flour

1 tablespoon of Fresh Thyme, finely chopped

¼ cup of Dry White Wine

4 cups of Low Sodium Chicken Broth

8oz of Egg Noodles

¾ cup of Sour Cream

1 tablespoon of Worcestershire or Fish Sauce

1 tablespoon of Fresh Parsley, roughly chopped (for serving)

Salt & Pepper

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions & mushrooms, season with salt, pepper, and thyme, and cook, stirring occasionally until browned.
Add garlic and cook another 1-2 minutes, until fragrant. Transfer to a bowl and set aside.
Add ground beef to the same pot and cook until no longer pink, about 5-6 minutes. Drain any excess fat.
Sprinkle in the flour, stir and cook for about 1 minutes, until the raw flavour has cooked off. Add wine and deglaze, scraping any browned bits from the bottom of the pan.
Add the broth and stir to combine. Increase heat to medium high and bring to a simmer.
Add egg noodles and return vegetable & herb mixture to the pot, stir to combine. Reduce heat to medium low and simmer, covered, stirring occasionally until the noodles are al dente.
Remove pot from the heat and stir in sour cream and Worcestershire, and adjust seasoning as needed. Serve and garnish with parsley, if desired.

A comfort food favourite! Adapted from Jo Cooks.