Classic Beef Stroganoff

Ingredients

• 2 pounds beef stew meat, cut across the grain into 1/4×1/2-inch strips
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon Spanish paprika
• 1/4 cup butter
• 1 1/2 onions, minced
• 1 1/2 pounds sliced fresh mushrooms
• 1 (10.5 ounce) can condensed beef broth, divided
• 1/3 cup dry white wine
• 6 cloves garlic, minced
• 3 tablespoons ketchup
• Salt and ground black pepper to taste
• 1 (16 ounce) package broad egg noodles
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• 1 pinch paprika, for garnish

Directions

Season beef with salt, pepper, and Spanish paprika.

Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.

Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.

Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.