Beef Stroganoff

Ingredients

1 lb. sirloin steak, cut into strips

3 tbsp olive oil, divided

1 medium onion, chopped

8 oz. white mushrooms, sliced

3 cloves garlic, minced

1 tbsp white wine vinegar

1 cup beef stock

16 oz container sour cream

1 teaspoon Worcestershire sauce

1 tbsp fresh thyme

Salt and freshly ground pepper, to taste

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Directions

Heat a large cast iron skillet over medium-high heat and melt 2 tablespoons of coconut oil.
Add the sirloin strips and sear on each side for one minute.
Remove from the pan and set aside.
Melt 1 tablespoon of olive oil or butter and this time add the mushrooms to the pan.
Cook until golden and then remove and set aside.
Place the onions and garlic into the skillet and cook for 5-6 minutes until the onions are translucent.
Add the white wine vinegar and stir.
Add the beef broth and Worcestershire to the skillet, along with the sour cream.
Stir to combine.
Return the steak and mushrooms to the skillet and simmer for 6-8 minutes to thicken.
Serve immediately over egg noodles.