Beef Stroganoff

One Burner Beef Stroganoff by Daniel MacKay

Serves 4

Equipment

• pot for boiling noodles, and a frying pan which can sit on top

Ingredients

• 1 1/2 lb beef
• 1/4 c flour or Bisquick
• 1 tbl black pepper
• 2 tbl butter
• 1/2 lb mushrooms, sliced thick
• 2 medium onions, cut in quarters
• 1 tbl paprika
• optional: 1/4 c white wine
• 1 package egg noodles
• 250mL sour cream

Method

• start heating the noodle water in the pot
• cut up beef into strips, 1/4" wide, 1/2" thick, 3" long, and dredge in flour/Bisquick and pepper
• switch noodle water to "keep warm" location and heat the frying pan to medium-hot
• add some butter and fry the beef until well browned. move beef to a keep-warm bowl, keep any leftover frying oil in the pan.
• add more butter if necessary and cook onions and mushrooms until onions are translucent
• move noodle water back to the burner, put the frying pan on top as a lid, bring to the boil. Add noodles.
• while noodles are cooking, add remaining ingredients except sour cream to the frying pan and heat together. Add salt if necessary.
• just before noodles are done, add sour cream, heat through, scraping bottom of frying pan
• drain noodles, plate 'em, spoon stroganoff on top.