BEEF STROGANOFF

1 1/2 pounds hamburger meat (or beef tips)
2 tablespoons extra virgin olive oil
1 large onion, peeled and chopped
1 pound mushrooms, cleaned and sliced (I use Baby Bellas)
4 garlic cloves, peeled and minced
1/4 cup red wine
1/4 cup beef broth
1 tablespoon Worcestershire Sauce
1 cup Greek plain whole milk yogurt  (or sour cream)
Salt and freshly ground pepper to taste
1 pound uncooked noodles (wide egg pasta)
Paprika 

In a Dutch oven, on medium high heat, sauté the hamburger until no longer pink. (If using beef tips, sauté them in a bit of olive oil until no longer pink) Remove from pan and toss the extra fat, if any. (My hamburger was so lean, it gave off no fat).

In same pan, add olive oil and cook onions until translucent. Remove and reserve with meat. There should be enough liquid still in pan to cook mushroom until done; add red wine and beef broth to the pan, continuing to toss mushrooms. Add the garlic along with the reserved beef, onion, mushroom. Season with Worcestershire; stir in the yogurt. Add salt and freshly ground pepper to taste. Keep warm while cooking the pasta.

In a pasta pot, bring water to a boil adding 1 tablespoon of salt. Add noodles and cook until al dente, according to directions. Remove to wamed serving bowl, reserving pasta water. Add a little pasta water tossing with noodles, until they look gleaming and not dry. Top with Stroganoff Sauce and sprinkle a dash of paprika over the top for added color. Serve immediately. 

Serves 4-6.