Beef And Mushroom Stroganoff

• 5 ounces uncooked wide egg noodles
• 1 tablespoon canola oil
• 1 pound beef tenderloin, trimmed and cut into 1-inch pieces
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup thinly sliced leek
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced garlic
• 1 (6-ounce) package presliced shiitake mushrooms
• 1 tablespoon all-purpose flour
• 1/2 teaspoon hot paprika
• 1 cup unsalted beef stock
• 1/2 cup light sour cream
• 2 tablespoons chopped fresh parsley

1. Cook noodles according to package directions; drain.
2. Heat oil in a large skillet over high heat; swirl to coat. Add beef; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 4 minutes or until browned, turning to brown on all sides. Remove beef from pan.
3. Reduce heat to medium-high. Add leek, thyme, garlic, and mushrooms; saute 5 minutes or until lightly browned, stirring occasionally. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat, and simmer 2 minutes or until sauce is thickened, stirring frequently. Stir in beef, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and sour cream. Serve over noodles; sprinkle with parsley.
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egg noodles, canola oil, beef tenderloin, salt, freshly ground black pepper, thyme, garlic, shiitake mushrooms, flour, hot paprika, unsalted beef stock, light sour cream, parsley

Taken from www.myrecipes.com/recipe/beef-mushroom-stroganoff (may not work)