Ingredients

• 3 Tbsp. Vegetable Oil
• 3 lb. Beef Top Round Roast, julienned
• TT Kosher Salt and Ground Black Pepper
• 1 Tbsp. Paprika
• 1 Yellow Onion, diced
• 2 Garlic Cloves, smashed
• 6 oz. Sliced White Mushrooms
• 2 Cups Red Wine
• 1 Cup Beef Stock or Broth
• 1 lb. Egg Noodles
• 1 Cup Sour Cream
• ¼ Cup Prepared Horseradish
• 2 Tbsp. Minced Flat-Leaf Parsley

Directions

1. Heat oil over medium-high heat in a large sauté pan.

2. Season beef with salt, pepper, and paprika, and set aside briefly.

3. Cook white onion and garlic and sauté until the onion becomes translucent. Add the mushrooms until they give up their juices.

4. Add the beef strips to the pan, add red wine, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat and allow meat to braise until it is fork tender, about 25 min or until the internal temperature of the rump roast is at least 145°F.

5. Bring a pot of water to a boil for the noodles.

6. Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered.

7. While the beef stock is reducing, boil the egg noodles until al dente.

8. Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce.

9. Drain egg noodles well and spoon stroganoff over.