Lemon and Thyme Beef Stroganoff

lemon thyme beef stroganoff
This is a recipe I had saved from an issue of Rachael Ray's magazine and finally gave it a try. The first bit seemed strange because I was expecting a traditional stroganoff taste and it definitely has it's own flavor. I ended up really enjoying it though and had the leftovers for lunch the next day (I know I didn't like something if I won't eat the leftovers :-). I had mine on rice but you could also sub gluten-free noodles instead.

1 (12 oz) package extra-wide egg noodles
1 1/2 pounds lean ground beef
1 onion, chopped
5 teaspoons chopped fresh thyme
salt and pepper
1/2 cup vegetable broth
1 (8 oz) container sour cream
1 1/2 teaspoons dijon mustard
1 lemon, halved lengthwise

1. In a large pot of boiling, salted water, cook the egg noodles according to package directions. Drain.
2. Meanwhile, in a nonstick skillet, brown the beef over medium-high heat, stirring, until no longer pink, 6 to 8 minutes.
3. Add the onion and 4 tsp. thyme and cook until softened, 5 minutes; season with salt and pepper. Stir in the broth and reduce the liquid for 3 minutes. Lower the heat and stir in the sour cream, mustard and the juice of one lemon half until heated through, 2 minutes.
4. Spoon the stroganoff mixture over the noodles. Top with the remaining 1 tsp. thyme and serve with wedges sliced from the remaining lemon half.