Beef Stroganoff with Mushrooms and Egg Noodles

Ingredients:

• 700 g of thinly sliced ​​beef
• 225 g fresh sliced ​​mushrooms
• 1 can (300 g) beef broth
• 1 can (300 g) of creamy mushroom soup
• Homemade spice mix, see recipe below
• Wheat flour
• 2 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• 1 medium-sized onion, cut into half rings
• Salt and black pepper
• 1 cup sour cream
• Ready-made egg noodles

Homemade spice mix:

• 1 tbsp. salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Preparation:

1. Sprinkle the meat strips with the spice mixture until lightly coated, then dust with flour. In a large skillet, quickly brown the meat on both sides with a mixture of olive oil and butter. Remove the meat from the pan.
   
   Add the onions and mushrooms to the same pan. Sauté for a few minutes until the onions are soft. Sprinkle with a teaspoon of flour. Return the beef to the pan with the onions and mushrooms.
   
   Add the mushroom soup and beef broth. Simmer over low heat for about 30 minutes, covered. Season to taste and, if needed, add salt and pepper. A few minutes before the end of cooking, add the sour cream. Serve with cooked egg noodles.
   
   
   Recipe with photo: Beef Stroganoff
   
   
   

   Homemade spice mix:

   
   Combine salt, black pepper, and garlic powder and store in an airtight container for up to 6 months. Yield: 1.5 cups.