Well, my kids were in shorts again this last weekend. I knew I shouldn't tally traded out their summer clothes for pants and sweaters yet. When testament I see?
But in that booming period of rainfall and icebox temperatures, I went on a soup pampering. Both old. And some new…like this one!
There's a extraordinary cattle stroganoff instruction in my reference that is from my immaturity. I adapted that in combining with a BHG soup that inspired me. It rotated out wonderfully. And bonus - it's all done in one pot! No beggary to ready the noodles front. Huzzah! We're so in-love. I'm making this one all season longish!
Ingredients
- 2 tablespoons unsalted butter
- 1 pound beef sirloin , trimmed of fat, thinly sliced into bite-sized strips
- salt and pepper
- 8 ounces sliced crimini mushrooms
- 1 medium sweet onion , diced
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 5 cups low-sodium chicken or beef stock
- 1 1/2 cups dried egg noodles
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- chopped fresh parsley
Directions
- In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
- Add in the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes. Stir in the tomato paste and Worcestershire sauce. Pour in the chicken (or beef) stock and bring to a boil. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
- In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
- Serve in individual bowls with some fresh chopped parsley.
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