Paula Deens Beef Stroganoff Soup - cooking recipe

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 lbs sirloin tip roast, trimmed and cut into 1-inch pieces
1/4 cup butter, divided
1 (8 ounce) package baby portabella mushrooms, sliced
1 large onion, thinly sliced
1 tablespoon garlic, minced
2 (32 ounce) cartons beef broth
2 tablespoons Worcestershire sauce
10 sprigs fresh thyme
8 ounces thin egg noodles
1/2 cup sour cream
1 tablespoon Dijon mustard

Preparation

In a large resealable plastic bag, combine flour, salt, and pepper. Add beef, seal bag, and shake to coat.
In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of beef, and cook for 5 to 6 minutes or until browned. Remove from pan. Add remaining 2 tablespoons butter to pan, and cook remaining beef for 5 to 6 minutes or until browned. Return all beef to pan. Stir in mushrooms, onion, and garlic, and cook, stirring frequently, for 5 minutes. Add broth, Worcestershire, and thyme sprigs. Bring to a boil over medium-high heat; reduce heat, and simmer for 1 hour or until beef is tender. Add egg noodles, and cook, stirring occasionally, for 8 minutes or until pasta is tender.
In a small bowl, whisk together sour cream and mustard. Add to soup, whisking until combined. Remove thyme sprigs, and serve immediately.