Paula Deens Beef Stroganoff Soup

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 1/2 lbs sirloin tip roast, trimmed and cut into 1-inch pieces
• 1/4 cup butter, divided
• 1 (8 ounce) package baby portabella mushrooms, sliced
• 1 large onion, thinly sliced
• 1 tablespoon garlic, minced
• 2 (32 ounce) cartons beef broth
• 2 tablespoons Worcestershire sauce
• 10 sprigs fresh thyme
• 8 ounces thin egg noodles
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard

1. In a large resealable plastic bag, combine flour, salt, and pepper. Add beef, seal bag, and shake to coat.
2. In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of beef, and cook for 5 to 6 minutes or until browned. Remove from pan. Add remaining 2 tablespoons butter to pan, and cook remaining beef for 5 to 6 minutes or until browned. Return all beef to pan. Stir in mushrooms, onion, and garlic, and cook, stirring frequently, for 5 minutes. Add broth, Worcestershire, and thyme sprigs. Bring to a boil over medium-high heat; reduce heat, and simmer for 1 hour or until beef is tender. Add egg noodles, and cook, stirring occasionally, for 8 minutes or until pasta is tender.
3. In a small bowl, whisk together sour cream and mustard. Add to soup, whisking until combined. Remove thyme sprigs, and serve immediately.

flour, salt, ground black pepper, butter, baby portabella mushrooms, onion, garlic, cartons beef broth, worcestershire sauce, thyme, egg noodles, sour cream, mustard

Taken from www.food.com/recipe/paula-deens-beef-stroganoff-soup-507141 (may not work)