Hearty Yet Healthy Beef Strogonoff

Put half the flour into a bowl and add the beef strips. Roll them around to coat in the flour. Pour 1 tablespoon of the olive oil into a pot, add the meat and sear on all sides. Remove the seared meat from the pot and set aside.

Add the remaining tablespoon of oil to the pot and sauté the onion and garlic for about 5 minutes until softened. Add the mushrooms and sauté until deeply colored (about 20 minutes). Lower the heat to medium low, sprinkle in the remaining flour and cook, stirring often, for 1 minute.

Return the meat to the pot and add the stock and red wine. Bring to a boil, cover and reduce the heat to low. Cook on the stovetop or in the oven at 350ºF for approximately 2 1/2 hours. When done, stir in the milk, mustard and sour cream. Season to taste with salt and pepper. Finish with the fresh parsley and serve over egg noodles.