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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling, salted water, cook the egg noodles according to package directions. Drain.

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  • Meanwhile, in a nonstick skillet, brown the beef over medium-high heat, stirring, until no longer pink, 6 to 8 minutes.

  • Add the onion and 4 tsp. thyme and cook until softened, 5 minutes; season with salt and pepper. Stir in the broth and reduce the liquid for 3 minutes. Lower the heat and stir in the sour cream, mustard and the juice of one lemon half until heated through, 2 minutes.

  • Spoon the stroganoff mixture over the noodles. Top with the remaining 1 tsp. thyme and serve with wedges sliced from the remaining lemon half.

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