Ingredients:

NutritionSortLoading...
Loading...

2 lbs filet mignon sliced

Salt & Pepper to taste

2-3 tbsp avocado oil

1 large yellow onion sliced

8 ounces of your favorite mushrooms sliced (I used cremini)

2 cloves of garlic minced

1 tbsp fresh thyme leaves

¼ cup white wine

3 cups beef stock/broth

1 cup heavy cream

12 ounces of extra wide egg noodles

4 tbsp Worcestershire sauce

2 heaping tsp prepared horseradish

⅔ cup sour cream

Fresh parsley for garnish

Select allAdd

Start by slicing up about 2 pounds of filet mignon (you can use any type of beef but nothing is better than filets). Season to taste with salt and pepper. Add a couple tablespoons of avocado oil to a large, ripping hot pan followed by all the beef. Saute for a couple minutes but don’t over cook. Remove from the pan and set aside. Add in a tablespoon of butter, one large chopped onion, 8 ounces of sliced mushrooms, salt and pepper, then give it a stir and saute for about 3-4 minutes. Make a well, add in a little oil and two minced garlic cloves. Cook until fragrant then add in a tablespoon of thyme leaves. Deglaze with a splash of white wine. Add in 3 cups of beef stock, a cup of heavy cream and stir to combine. Bring to a simmer and reduce for around 20 minutes. About 10 minutes before your sauce is done reducing drop 12 ounces of extra wide egg noodles. Add in about 4 tablespoons of Worcestershire sauce, two heaping teaspoons of prepared horseradish, salt and pepper to taste, and about two thirds cup of sour cream then mix well. When the egg noodles are about a minute from al dente, add them to the sauce and mix well as you finish cooking. Don’t forget to add the filet back in and stir it all together. Finish with some fresh parsley for color. Look how delicious this looks guys! This is the GOAT of beef stroganoff, make this one!