Serves 4 to 6

Beef Stroganoff!  What a grand and classic way to use noodles.  You can of course use any noodle you wish as a base for your Stroganoff, or even rice, however my favorite is Homemade noodles.  The origins of the dish are somewhat obscure.  Most agree that it was named after the 19th century Russian nobleman, Count Paul Stroganoff who was well known in St. Petersburg for his gourmandizes.  Similar dishes however had existed since at least the 17th century.

¼ cup all-purpose flour
1 teaspoon of mixed dry herbs – (Italian seasoning)
½ teaspoon dry dill weed
½ teaspoon garlic granules or powder
1 tablespoon paprika

1 to 1 ½ pounds of lean, boneless beef, cut into very thin strips – (about ½ inch wide, 2 inches long and as thin as you can get them)

About a tablespoon of olive oil
1 large yellow onion, diced
About ½ a pound of mushrooms, trimmed and thinly sliced

1 cup of beef broth – homemade * or commercial
½ cup sour cream**

In a zip lock bag or a shallow bowl, combine the flour and seasonings.  Add the beef and toss about to coat evenly.  Set aside.  Heat the oil in a large, heavy skillet and over a moderately high heat, add the beef and sauté gently on both sides, about two minutes.  Add the onions and continue sautéing for about two more minutes.  Add the mushrooms and continue to sauté until they are hot through.  You may need to add a bit more olive oil.  Mushrooms are very thirsty.  Pour in the beef broth and bring to a simmer.  Continue to simmer until a bit of a gravy is formed, about five minutes.  Remove from the heat and stir in the sour cream.  Serve over hot cooked noodles.  Garnish with a dash of paprika and a sprig of fresh dill weed or parsley.

* If you are on a reduced sodium diet you should make your own broth.

** Worried about calories or fat, use non fat sour cream, but be aware that it contains 4 ½ times as much sodium as regular sour cream.  IMO sour cream substitute has no sodium, only 5 g of fat for a half cup serving but it has twice the calories.  It’s a trade off.