This family-friendly comfort dish combines tender seared beef, sweet onions, savory meaty mushrooms and fresh minced garlic in a cream sauce lightly seasoned with thyme and parsley. It is traditionally served with egg noodles, but is just as delicious over mashed potatoes.
- 12 ounces, weight egg noodles
- 4 tablespoons Butter
- 1-½ pound Small beef shoulder, cut into bite-size pieces
- 1 Medium onion, finely chopped
- 12 ounces, weight Cremini mushrooms, sliced
- 3 cloves minced garlic
- ½ teaspoon dried thyme
- 1 teaspoon Dried parsley
- 3-½ tablespoons Flour
- 3 cups Low sodium beef broth
- 2 tablespoons Worcestershire Sauce
- 1-½ tsp Dijon Mustard
- ½ cups Low Fat Sour Cream
- Salt and pepper to taste
- Dried or fresh parsley for garnish
Boil egg noodles according to package directions and drain well.
Meanwhile, melt 2 tablespoons of butter in a Dutch oven or pot over medium heat. Add steak and sear on both sides; about 3 minutes on each side. Remove to a plate and cover loosely to keep warm.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add onions and mushrooms; cook 3 to 5 minutes or until mushrooms are golden brown. Then add the garlic, thyme and parsley, cooking for another minute. Reduce heat to medium-low and sprinkle with flour. Stirring constantly, cook another 1 1/2-2 minutes.
Slowly stir in beef broth, Worcestershire sauce and mustard. Simmer for about 10 minutes or until thickened. Now add the cooked noodles and the cooked beef. Stir in sour cream and cook an additional 1-2 minutes. Salt and pepper to taste. Serve quickly garnished with a little more parsley.
I love Amish egg noodles and use them in this recipe. They are a bit thicker with a rich flavor. Be sure to get the extra large noodles.
Ribeye steak, beef tenderloin, or even ground chuck can be substituted.