Beef Stroganoff with Mushrooms and Egg Noodles

Ingredients

• 180 g beef sirloin, thinly sliced
• 1 tbsp olive oil
• 0.35 tsp fine salt
• ½ tsp sweet paprika
• ¼ tsp dried oregano
• 120 g button mushrooms, sliced
• ½ small yellow onion, thinly sliced
• 120 ml gluten-free beef stock
• 1 tsp gluten-free Dijon mustard
• 60 g sour cream
• 75 g gluten-free egg noodles
• 1 tbsp fresh dill, chopped

Method

1. Salt beef with paprika and oregano; sear until browned, then remove.
   
2. Cook noodles in boiling water until tender; drain and keep warm.8 min timer
   
3. Brown mushrooms and onion in the skillet until deeply golden.
   
4. Stir in stock and mustard; simmer until reduced and savory.4 min timer
   
5. Return beef and its juices; simmer until tender, then stir in sour cream.3 min timer
   
6. Serve over noodles with fresh dill scattered across the top.