Beef Stroganoff

2 tablespoons vegetable oil

2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin strips

1/4 teaspoon caraway seeds (optional)

1 large onion, chopped

2 10-ounce packages white mushrooms, sliced

2 tablespoons tomato paste

1 tablespoon paprika

1 tsp kosher salt

1 14 1/2-ounce can beef broth

2 tablespoons chopped parsley

1 cup low-fat or regular sour cream

1 12-ounce package extra-wide egg noodles, cooked

Directions

• Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin and brown it (in batches if necessary). Remove and set aside.
• Cook the caraway seeds (if desired) and onion in the Dutch oven, stirring occasionally, until the onion is transparent, about 5 minutes.
• Add the mushrooms and cook until soft, 8 minutes more.
• Stir in the tomato paste, paprika, and 1 teaspoon salt until well blended. Add the sirloin and broth, stirring to combine.
• Simmer until the meat is very tender and about half the liquid remains, about 10 minutes.
• Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.

NOTE: The paprika and tomato paste were a nice departure from my usual stroganoff recipe. I didn't use the caraway.

Source