By Megan Winfrey

Sometimes you just need a big bowl of comfort food. For me, sometimes is more like weekly. Mustard greens add a peppery punch to this classic beef stroganoff, making it even more hearty and satisfying.

Mustard Green Stroganoff

• 1 tbs. olive oil
• 2 tbs. butter
• 1 medium onion, diced
• 3 garlic cloves, finely chopped
• 1 bunch of mustard greens, chopped
• 1 lb. ground beef or venison
• 3 tbs. all purpose flour
• 1 tbs. paprika
• 1/4 cup IPA beer (I used Castaway IPA by Kona Brewing Co.)
• 4 cups beef stock
• 4 cups egg noodles
• salt and pepper, to taste
• 3/4 cup sour cream
• Shredded fresh parmesan, for garnish

Heat the oil and butter, over medium, in a large dutch oven or pasta pot.

Add the onion and cook until softened, about 4 or 5 minutes. Add the garlic and beef, season with salt and pepper, and break the meat up with the tip of your wooden spoon.

Cook, stirring throughout, until no longer pink, about 7 minutes. Sprinkle the flour and paprika over the meat mixture and cook, stirring, for 1-2 minutes.

Add the beer, stir, and scrape up the crusty pits off the bottom of the pan. Let cook for 1-2 minutes until almost absorbed. Add the broth, more salt and pepper, and stir. Increase the heat and bring to a simmer.

Add the noodles, reduce the heat to medium low and simmer, stirring occasionally, until the noodles are cooked to al dente. Once pasta is cooked, add mustard greens and heat for 1 or so minutes.

Remove from the heat and stir in the sour cream, season as needed. Ladle into deep bowls and top with cheese.