Beef and Noodles

Photo by Amanda T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    T flour, divided

  • 1/2

    t salt

  • 1

    lb beef

  • 4

    T butter, divided

  • 1

    c mushrooms

  • 1/2

    c onions

  • 1

    clove garlic, minced

  • 1

    T tomato paste

  • 1 1/4

    c beef stock

  • 1

    c sour cream

  • 2

    T sherry or white wine

  • Noodles:

  • 1

    beaten egg

  • 1/2

    t salt

  • 2

    T milk

  • 1

    c flour

Directions

Noodles: 1. Combine egg, salt, and milk. Slowly mix in flour until combined. 2. Roll out to desired thickness and let sit 30 min. Roll up into pinwheel shape and slice at desired width. Separate noodles and shake out. Lay out on counter to dry for about 2 hours. 3. Boil noodles in water or beef broth. Beef: 1. Combine flour and salt and coat meat pieces. Meanwhile, heat dutch oven over med heat with 2 T butter. Add coated meat and brown quickly, remove from pan and set aside. Add mushrooms, onion, and garlic. Cook until tender, remove from pan and set aside. 2. Add 2 T butter and melt. blend in 3 T flour and cook 1-2 min, stirring constantly. Add tomato paste and slowly pour in stock. Cook, stirring constantly until thickened. 3. Add meat and vegetables back into pan and stir in sour cream and sherry. Simmer 15-20 min until alcohol has cooked off. 4. Serve over bed of noodles.

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