BEEF STROGANOFF OVER EGG NOODLES
A creamy savory beef dish that will remind you of your Grandma’s cooking
NCF Beef for stew
extra virgin olive oil can be substituted
low sodium or no salt
Guinness beer or Pinot Noir
if you prefer no alcohol double the beef broth
Salt & pepper
Extra Wide Egg Noodles
The Beef for Stew chunks are rather large. The first step is to cut them down to bite size removing any left over silver skin, season with salt and pepper.
Melt the butter in a large deep casserole or dutch oven over med heat.
Once the butter has melted add in the onions & mushrooms lightly salt, cook until the onions are translucent with a bit of browning showing.
Add seasoned beef and cook till browned.
Toss in the garlic and cook until fragrant, about 1 minute.
Next up add the broth, Worcestershire sauce, Dijon mustard and the beer.
Lower the heat to med low.
Place lid on and simmer for 45 min to 1 hour stirring frequently if the liquid is greatly reduced add a bit more broth.
If adding in peas do so now, let cook for 4 minutes.
Add in sour cream
Taste adjust salt and pepper.
Serve over warm egg noodles.
Prepare Egg Noodles per instruction on bag.
Finish with butter and Nutmeg