Beef Stroganoff with Garlic Horseradish Sauce

Serves 4

Ingredients:

Directions:

1. Preheat large skillet to medium-high heat and add 1 tablespoon of the olive oil. Swirl to coat bottom of pan and add half the steak and cook until browned and cooked through, about 10 minutes.
2. Remove to platter and cover with foil while you repeat with the rest of the steak and 1 more tablespoon of olive oil. Remove steak and add to the rest on the platter and recover with foil.
3. Add last tablespoon of oil to same pan and add the sliced onions and mushrooms. Sauté until lightly browned, about 10 minutes and add all of the steak and its juices back to the pan.
4. Pour red wine and beef broth over steak, onions, and mushrooms and bring to a boil. Reduce heat to medium low and simmer, covered, for 20 to 30 minutes, or until steak is tender to the bite.
5. Add sour cream, Kraft Creamy Horseradish, pressed garlic, salt and pepper to taste. Serve stroganoff over hot, cooked egg noodles and garnish with chopped chives.