Dill Beef Stroganoff

1-1/2  lb.		round steaks or sirloin, 1/2
1/2  lb.		mushroom, sliced
1		medium onion, diced
2  cups		beef stock
1  tablespoon		cornstarch
1  tablespoon		water, cold
1  cup		sour cream
1  teaspoon		dill weed
1  lb.		egg noodles
2  teaspoons		chicken stock cubes or chicken stock powder
3  tablespoons		butter
3  teaspoons		paprika

Tip: For nutritional information on all the ingredients in Dill Beef Stroganoff just click on each ingredient name. Then adjust the serving size for any Dill Beef Stroganoff ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1
Cut meat into 1/4" strips and brown in butter.

2
In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock.

3
Cover and simmer 1 hour.

4
At about 40 min., begin to cook noodles.

5
Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened.

6
Stir in sour cream and dill weed.

7
Serve over Paprika Noodles: Drain noodles and p ut in bowl.

8
Toss gently with chicken stock base, butter, and paprika.