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Beef and noodle comfort2/10/2021 Put two of my favorite foods together and I get a meal that I have to force myself to keep from eating more than a serving! I'm a beef lover. I suppose I should join some group for this, "Hi, I'm <name> and I love steak!" would be the opening line as we stood up and shared our troubled past with cheeseburgers, seared slabs of bovine deliciousness, and other beefy type meals. But I eat it in moderation (so I tell myself) and enjoy it all the more because of it. I had the idea to match beef with another favorite food, pasta, because my ex-wife used to make this stuff she called 'stroganoff' which was bite sized bits of beef mixed in with cream of mushroom soup, sour cream, and onions. I had the mushrooms but not the soup so made it this way instead. I like it better! INGREDIENTS: 4 or 5 garlic cloves minced 1 onion chopped 1 to 2 lbs beef (chuck roast is good) cut into bite sized pieces 1 1/2 cups beef stock 3 tblspn corn starch 1 tblspn vegetable oil 2 tblspn ghee 1/4 tspn salt,pepper, and garlic powder 1 tspn sage 1 cup milk 1 cup sour cream 1 package egg noodles DIRECTIONS:
boil egg noodles until soft, drain and set aside. mix sour cream and milk. leave out to warm to room temp. warm a large saucepan over medium heat. saute onion and garlic until onions are translucent add beef and spices, stirring occasionally until beef is browned. in a separate container, mix corn starch into room temperature beef stock add mixture to the pan and stir. add mushrooms cover and simmer over low-medium heat for about 45 minutes or until mushrooms are fully cooked. slowly stir in sour cream/milk mixture and bring back to a simmer. When beef mixture bubbles for 5 minutes, turn off heat, stir well. serve over egg noodles. Also goes well with mashed potatoes!
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