Beef Stroganoff

Prep Time: 20 minutes

Baking Time: 1 hour

Ingredients:

• 1 lb beef chuck steak (shoulder or round)
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 4 oz fresh mushrooms (or 1 (4 oz.) can mushrooms)
• 14 oz beef stock (or 1 ½ cup water plus 2 beef bouillon cubes)
• 1/8 tsp salt
• 1/8 tsp pepper
• ¼ cup white wine
• 1 jar Harvest Palm™ Tagliatelle
• 3 tsp corn starch mixed with 2 Tbsp. water
• ¼ cup sour cream

Directions:

1. Cut steak into ¼ x 2 inch strips, trimming fat.
2. Over medium heat, add 1 tablespoon of olive oil in a large skillet and brown beef strips on both sides.
3. Add chopped onion, garlic and mushrooms, cooking 3 minutes more. Add beef stock.
4. Cover and simmer over medium low heat for 45 minutes or until meat is tender (add ½ cup more water if needed).
5. Season with salt and pepper. Add wine and palm pasta; heat for 5 more minutes.
6. Add corn starch mixture and heat over medium heat until thickened.
7. Remove from heat and mix in ¼ cup of sour cream. Serve immediately.