Beyond Steak Stroganoff. A creamy, delicious, comfort food favorite, perfect for cold weather ☃️ @lettuce.thrive INGREDIENTS 2 Tbsp Olive Oil 1⁄4 yellow onion, chopped 2 cups sliced mushrooms 1⁄4 tsp salt 2 cloves garlic, minced 1 cup Beyond Steak 1 Tbsp flour 1.5 cups broth 3 Tbsp plant-based sour cream 1⁄2 tsp dijon mustard 2.5 cups uncooked egg noodles (substitute rigatoni or mashed potatoes for a plant-based version!) 1 tbsp plant-based butter Chives to garnish PREPARATION 1. Bring 1 quart of water to a boil and add a generous amount of salt. 2. Add the noodles, stir, and cook according to package directions. 3. Drain and toss with 1 tbsp plant-based butter. 4. Heat 2 tbsp olive oil in a large saucepan over medium-high heat. 5. Add the onions and mushrooms and season with 1⁄8 tsp salt. 6. Let cook for 6-8 minutes or until the mushrooms begin to brown on the edges and the onions are translucent. 7. Add the Beyond Steak, garlic and an additional 1⁄8 tsp salt. 8. Let cook for 4-5 more minutes. 9. Turn the heat to medium-low, add the flour and stir to coat the vegetables and steak. 10. Add 1⁄4 cup broth and scrape with the bottom of the pan to deglaze. 11. Add the remainder of the broth and stir, let simmer for 3-4 minutes to thicken. 12. Add the plant-based sour cream and dijon mustard, stir until incorporated. 13. Season with salt and black pepper to taste. 14. Ladle over egg noodles to serve and garnish with chopped chives.