Classic Beef Stroganoff

• 2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon Spanish paprika
• 1/4 cup butter
• 1 1/2 onions, minced
• 1 1/2 pounds sliced fresh mushrooms
• 1 (10.5 ounce) can condensed beef broth, divided
• 1/3 cup dry white wine
• 6 cloves garlic, minced
• 3 tablespoons ketchup
• salt and ground black pepper to taste
• 1 (16 ounce) package broad egg noodles
• 3 tablespoons all-purpose flour
• 1 cup sour cream
• 1 pinch paprika, for garnish

1. Season beef with salt, pepper, and Spanish paprika.
2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
3. Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
4. Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
5. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
6. Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

beef stew meat, salt, ground black pepper, spanish paprika, butter, onions, mushrooms, condensed beef broth, white wine, garlic, ketchup, salt, egg noodles, allpurpose, sour cream, paprika

Taken from www.allrecipes.com/recipe/236484/classic-beef-stroganoff/ (may not work)