ONE-POT BEEF STROGANOFF SOUP

ONE-POT BEEF STROGANOFF SOUP 2 tablespoons unsalted butter 1 pound beef sirloin, trimmed of fat, thinly sliced into bite-sized strips salt and pepper 8 ounces sliced crimini mushrooms 1 medium sweet onion, diced 3 cloves garlic, minced 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 5 cups low-sodium chicken or beef stock 1 1/2 cups dried egg noodles 1/2 cup sour cream 2 tablespoons all-purpose flour chopped fresh parsley In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm. Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente. In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary. Serve in individual bowls with some fresh chopped parsley.