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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from my mother, but I've made it my own with a few tweeks. If you like beef, you'll love this dish!! Ingredients:
1 -1 1/2 lb steak (any cut) or 1 -1 1/2 lb leftover roast beef |
1/2 cup cold-pressed extra virgin olive oil |
1/2 cup butter |
7 -8 large white mushrooms (sliced) |
2 -3 green onions (chopped) |
1 (500 ml) container sour cream |
1/3 cup dry red wine |
1 teaspoon lemon juice |
1 1/2 tablespoons flour |
2 1/2 cups extra-broad egg noodles (uncooked) |
Directions:
1. Thinly slice steak or roast beef on an angle; (This makes the beef more tender.) In a large pot boil water to prepare egg noodles; The noodles are perfect after 10 minutes.
2. Prepare your gravy: Blend sour cream, lemon juice, red wine, and 1 tablespoon of flour in a bowl, Set aside.
3. In a large fry pan, put almost half of the olive oil and half of the butter and melt over medium-high, When it starts bubbling slightly, place beef strips in one layer in the pan, DO NOT OVERLAP, (The beef will not cook properly) Flip the strips after about 4 minutes (when the edges have browned), Remove strips when completely cooked, set aside and cover: You may have to repeat this step once or twice, Make sure you save about 1 tablespoon each of olive oil and butter.
4. After your beef strips are cooked, put the rest of your olive oil and butter in the pan: Put in your mushrooms and green onions and cover for about 4-5 minutes until the mushrooms have released moisture and have softened.
5. Remove lid, reduce heat to medium-low, then pour your gravy mixture into the oil, butter, mushrooms and onions stirring constantly: Make sure your pan has cooled off a bit before you do this, The gravy will thicken as it simmers (usually after 3-5 minutes): Add the beef strips to the gravy.
6. Strain your noodles and add a little bit of butter to them to prevent sticking: Serve gravy over noodles.
7. A nice glass of dry red wine goes nicely with this dish!
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