Classic Beef Stroganoff

Season beef with salt pepper and Spanish paprika.

Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender 5 to 7 minutes; transfer to a bowl retaining some of the butter in the skillet.

Cook and stir beef in retained butter until lightly browned 5 to 7 minutes.

Stir 2/3 cup beef broth white wine garlic and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water stirring occasionally until cooked through but firm to the bite about 5 minutes; drain.

Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil stirring continually and boil for 1 minute. Reduce heat to low add sour cream and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.