Pea and Beef Stroganoff

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Egg noodles (8 ounces, cooked)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Dijon mustard (1 tablespoon)
• Sour cream (1/2 cup)
• Beef broth (1 cup)
• Frozen peas (1 cup)
• Mushrooms (8 ounces, sliced)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Olive oil (2 tablespoons)
• Beef sirloin (1 pound, thinly sliced)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef slices and cook until browned. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. Stir in the frozen peas and cook for another 2 minutes.
6. Pour in the beef broth and bring to a simmer.
7. Reduce the heat to low and stir in the sour cream, Dijon mustard, paprika, salt, and pepper. Cook until heated through.
8. Add the cooked egg noodles and beef slices to the skillet. Toss to coat everything in the sauce.
9. Serve hot, garnished with fresh parsley.