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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A family favourite. There's something very comforting about the rich, flavourful beef and tender egg noodles. Leftovers are great too! Ingredients:
1/4 cup all-purpose flour |
1 teaspoon salt |
1 teaspoon dried thyme, crumbled |
1/2 teaspoon pepper |
2 lbs beef sirloin, cut into 1 inch cubes |
1/2 cup butter |
1 medium onion, finely chopped |
1 cup beef broth |
1 cup burgundy wine |
2 tablespoons butter |
10 ounces sliced mushrooms |
2 cups sour cream |
3 tablespoons tomato paste |
1 tablespoon worcestershire sauce |
freshly cooked egg noodles |
chopped parsley |
Directions:
1. Combine flour, salt, thyme and pepper in plastic bag.
2. Add meat and shake well.
3. Remove meat, shaking off excess flour.
4. Melt 1/2 cup butter in large skillet over medium heat, add meat and brown lightly, about 3 minutes.
5. Add onion and stir until translucent, about 3 minutes.
6. Pour in broth and wine and simmer until meat is tender, about 30-45 minutes.
7. Melt 2 tblsps butter in small skillet over medium heat.
8. Add mushrooms and sauté until just tender, 3-4 minutes.
9. Stir mushrooms into meat.
10. Blend sour cream, tomato paste and Worcestershire Sauce in small bowl.
11. Slowly turn into meat; do not allow to boil.
12. Mound noodles on serving platter.
13. Spoon meat over.
14. Top with parsley.
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