Beef Stroganoff

Directions

1. Preheat a griddle or large flat cooking surface to medium heat. Drizzle some vegetable oil onto the griddle.

2. Add the onions, brown mushrooms, and sliced Portobello mushroom to the griddle. Season with salt and pepper and cook for about 5 minutes until the mushrooms are tender and the onions are translucent.

3. Push the mushrooms and onions to one side of the griddle and add the shaved steak to the other side. Season the steak with salt and pepper and cook for about 3 minutes until it is well done.

4. Add the cooked egg noodles to the griddle and stir with spatulas until the steak, mushrooms, and noodles are evenly mixed.

5. In a small bowl, combine the Better Than Bouillon beef paste with 1/2 cup of water to create a slurry.

6. Pour the slurry, along with the sour cream, over the noodles. Stir with spatulas for about 2 minutes until a creamy sauce is formed, coating the meat and noodles.

7. Use spatulas to transfer the stroganoff onto a large serving platter.

8. Dollop additional sour cream on top of the stroganoff.

9. Sprinkle with black pepper and sliced green onions for garnish. Serve immediately.