This classic is a family favorite — hearty, warming, delicious. It’s a perfect sub for soups in winter and a nice dinner during those cold snaps of spring. Serve it with a salad picked from the garden (ours is sporting sprouts, lettuce, chives and asparagus at the moment). For this recipe, I began with Joy of Cooking’s basic how-to and upgraded from there to include whole wheat noodles, shiitake mushrooms and fresh rosemary.
Makes 4-6 servings.
- 2 pounds beef, such as sirloin steak, cut into strips about 1/4 inch thick
- 1/2 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup butter or olive oil
- 1 medium onion or 2 shallots, diced
- 2 cloves garlic, minced
- 1/2 Tbsp. fresh rosemary, stripped from stalk
- 1 pound sliced shiitake mushrooms (any mushroom will work)
- 2 cups beef broth (use homemade if you’ve got it)
- 1/4 cup all-purpose flour
- 1 cup sour cream
- 3 cups cooked whole wheat egg noodles
- Cut steak into strips, season with salt and pepper and set aside.
- Melt butter in a Dutch oven or very large skillet. Cook onions, garlic, rosemary and mushrooms for a few minutes, until softened. Remove from pan.
- Cook beef strips in a pan in batches on medium-high heat, until just browned.
- Add 1¾ cup of the beef broth. Heat to boiling, then cover and simmer for 15 minutes.
- Mix final 1/4 cup of broth with flour, until smooth. Add to beef mixture. Add onion sauté to beef mixture.
- Heat to boiling, stirring constantly. Boil and stir one minute. Sauce will thicken.
- Mix in sour cream and egg noodles. Heat and stir. Serve immediately.