Tomato Stroganoff

• A pound and a half to two pounds of top sirloin steak or Veal, cut into quarter-inch-thick by two inch slices
• One teaspoon thyme
• Five tablespoons olive oil
• One large onion, (White, Red or Yellow) thinly sliced or diced
• One to one and a half pounds of fresh mushrooms, sliced or diced
• Six garlic cloves, finely chopped
• Three tablespoons all purpose flour
• A fourteen and a half-ounce can of diced tomatoes in juice, drain for use
• One half cup beef or chicken broth
• A pinch of cayenne pepper
• Egg noodles, or other pasta
• Fresh parsley, minced

1. Prepare meat, mushrooms, onion, garlic tomatoes and broth ahead.
2. Mix meat thyme and salt and pepper. Sear in a large heavy pan with three tablespoons of olive oil, adding half of the meat and stir until longer pink. Move meat to bowl and repeat with remaining balance.
3. Add one tablespoon of olive oil to the same skillet, with the onions and saute over medium-high heat until brown. Move onion to the bowl with the meat.
4. Add remaining olive oil to skillet with mushrooms and garlic. Cover and cook until mushrooms are tender. Remove cover and cook until almost dry. Add flour and stir.
5. Add mixture of meat and onions including juices to skillet.
6. Add tomatoes, broth, cayenne pepper to taste and bring to boil. Reduce heat to and simmer until meat is tender.
7. Prepare Egg noodles while stroganoff is simmering and serve over noodles with a sprinkle with parsley.

thyme, olive oil, onion, mushrooms, garlic, three, tomatoes, beef, cayenne pepper, egg noodles, fresh parsley

Taken from www.epicurious.com/recipes/member/views/tomato-stroganoff-52874311 (may not work)