Beef and Mushroom Stroganoff

Ingredients

• 4 servings baby carrots 
• 1 cup beef stock unsalted
• 1 pound frangelico trimmed cut into 1-inch pieces
• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon canola oil 
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 2 teaspoons garlic minced
• 1 cup leek thinly sliced
• 0.5 teaspoon paprika hot
• 0.8 teaspoon salt divided
• 6 ounce mushroom caps 
• 0.5 cup cream light sour
• 5 ounces extra wide egg noodles uncooked

Equipment

• frying pan

Directions

1. Cook noodles according to package directions; drain.
2. Heat oil in a large skillet over high heat; swirl to coat.
3. 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.
4. Remove beef from pan.
5. Reduce heat to medium-high.
6. Add leek, thyme, garlic, and mushrooms; saut 5 minutes or until lightly browned, stirring occasionally.
7. Sprinkle mushroom mixture with flour and paprika; cook 30 seconds, stirring constantly.
8. 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.
9. Serve over noodles; sprinkle with parsley.