Beef Stroganoff with Spicy Horseradish

Directions

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1. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
2. Add onions and sauté until brown and caramelized about 15-20 minutes, stirring occasionally.
3. Add thyme leaves and sauté 2 more minutes.
4. Transfer to a bowl and set aside.
5. Add 2 tablespoons butter or olive oil to skillet.
6. Add mushrooms and sauté 5-7 minutes over medium-high heat until they release their juices and soften.
7. Add garlic and sauté 2 more minutes.
8. Transfer to a bowl and set aside.
9. In a large pot, bring water to a boil and cook egg noodles al dente.
10. Strain.
11. Sprinkle meat with salt and pepper.
12. Brown in a pan with olive oil over medium-high heat in two batches.
13. Transfer to a bowl when done. Set aside.
14. Deglaze pan with 1/2 cup red wine; cook and reduce by half, scraping bits from bottom of pan, about 3 minutes.
15. Whisk in flour/butter paste and beef broth until well incorporated.
16. Cook about 5 minutes more until thickened.
17. Add beef back to pan and cook a few more minutes until heated through.
18. Add mushrooms, caramelized onions and lemon juice to pan and stir together.
19. Cook for 2 more minutes.
20. Add horseradish and sour cream.
21. Stir just until combined and warmed.
22. Taste and adjust seasoning if necessary.
23. Garnish with fresh dill and serve immediately over noodles.