Instructions

STROGANOFF

1. In a Dutch oven, pour 1 tablespoon oil and heat on medium-high until shimmering. Add mushrooms and cook for 7 minutes, until their liquid has evaporated and mushrooms turn brown.  Transfer mushrooms to a bowl and set aside.
2. Add remaining 1 tablespoon oil to the Dutch oven and continue to heat on medium-high heat. Once the oil starts to shimmer, add the onions and garlic and cook stirring occasionally until the onions began to brown, about 5 minutes. Add the ground beef, salt and pepper, and continue to cook, breaking up the meat with a wooden spoon until cooked, about 5 minutes.
3. Add flour and stir until combined. Cook for 1 minute, and then stir in chicken broth and wine. Bring to a simmer, scraping up the browned bits on the bottom of the pot. Cook until the mixture begins to thicken, about 5 minutes. Reduce the heat to medium and stir in the noodles and continue to cook uncovered for about 8 to 10 minutes or until the noodles are tender, stirring occasionally. Remove from the heat and stir in sour cream and mushrooms until combined. 

GARNISH

1. Garnish with sour cream and chives. Enjoy!