Cabbage Noodle Beef Stroganoff

Ingredients
Beef stroganoff
- 3 tbsp butter, divided
- 8 oz. (3¼ cups) mushrooms, sliced
- salt and pepper
- 1½ lbs sirloin steaks, sliced thin against the grain
- ½ (2 oz.) red onion, chopped
- 1 tbsp tomato paste
- ½ cup beef broth
- 4⁄5 cup sour cream
Cabbage noodles
- 2 tbsp butter
- 1¼ lbs green cabbage, thinly sliced
- salt and pepper
- 2 tbsp water
Instructions
Beef stroganoff
-
In a large skillet, heat two-thirds of the butter over medium high heat until melted. Add the mushrooms and sprinkle with salt and pepper. Saute until the mushrooms are golden brown, about 5 minutes, then transfer to a bowl.
-
Pat the beef dry and sprinkle with salt and pepper, then add to the hot pan. Cook until browned, another 5 minutes or so, then transfer to the bowl with the mushrooms.
-
Add the remaining butter to pan and add the onion, sautéing until translucent. Whisk in the tomato paste, then whisk in the broth. Bring to a simmer.
-
Place the sour cream in a medium bowl and whisk in about ½ cup of the broth. Then stir the sour cream mixture back into the pan.
-
Return the mushrooms and beef to the pan, along with any accumulated juices, and stir to combine.
Noodles
-
Meanwhile, in a large pot over medium heat, melt the butter. Add the cabbage, salt and pepper, and water.
-
Reduce the heat to medium low and cook until the cabbage is tender. Serve topped with the beef stroganoff.