The mint sprinkled on top adds a different and tantalizing touch that is a great complement to the beef, mushrooms, onions, sour cream and dill.
|30||large fresh white mushrooms|
|1||large yellow onion|
|900 g||beef round steak|
|350 ml||low fat sour cream|
|1 tsp||ground black pepper|
|2 tsp||dried dill|
|1 tsp||dried crushed mint leaves|
|4 tbsp||vegetable oil|
|350 g||dried large egg noodles|
Wash the mushrooms and slice them thinly.
Heat 1 tbsp of the vegetable oil in a large fry pan over medium-high heat, add 1/3 of the mushrooms and cook about 5 minutes until browned, stirring a few times. Repeat this step twice, using 1/3 of the mushrooms and 1 tbsp of the oil each time.
Once all the cooked mushrooms are in the bowl, slice the yellow onion, add the remaining 1 tbsp of the oil to the hot frypan over medium-high heat and cook the onion for about 5 minutes, stirring a few times, until it is soft and turning golden. Remove the onion to the bowl.
Slice the round steak into thin slices and add it to the hot frypan. Add the dill, pepper and salt, and brown the beef on medium-high for about 15 minutes, until all traces of red are gone.
While the beef is cooking, bring water to a boil in a large pot and cook the noodles as directed on the package (about 6 minutes cooking time). Pour the noodles into a colander.
Add the mushrooms and onion from the bowl to the frypan on top of the steak and add the sour cream. Cook for 5-10 minutes over medium heat or until the mixture is bubbling.
Ladle the meat mixture over noodles on a plate and sprinkle each plate with dried mint.
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