Beef and Mushroom Stroganoff with Egg Noodles
Description
Use a chuck roast to make a tender, delicious beef stroganoff with egg noodles, onion, garlic, mushrooms and sour cream. Serve with a crusty bread and a side salad.
Ingredients
1 1/2 lb. chuck tender roast, cut into 1 1/2 inch pieces
3 T. olive oil, divided
1/2 onion, chopped
3 garlic cloves, finely chopped
1/4 c. dry white wine, optional
2 c. reduced-sodium beef stock/broth
4 oz. button mushrooms, thickly sliced
1 T. sour cream
9 oz. egg noodles
2 T. butter, melted
Directions
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Preheat oven to 300 degrees.
Pat beef dry with paper towels. Season with salt and pepper.
In medium oven-proof heavy pot, heat 2 T. oil over medium-high heat; add beef; cook 8 minutes or until browned all over. Remove beef; set aside.
Reduce heat to medium; add 1 T. oil and onions; cook, stirring frequently, 8 minutes, or until tender. Add garlic; cook 1 minute, or until aromatic. Add wine, scraping up brown bits in pot. Stir in stock/broth and mushrooms. Return beef and its juices to pot; bring to boil. Cover; transfer to oven. Cook, turning meat over halfway through cooking, 2 hours.
Move lid to partially cover pot; cook 1 hour longer, or until beef is fork-tender. Stir in sour cream; season with salt and pepper.
Meanwhile, bring a large pot of well salted water to boil over high heat. Add noodles; cook, stirring occasionally, 7 minutes, or until al dente. Drain noodles. In large bowl, toss noodles with butter; season with salt.
Divide noodles among 4 shallow bowls; top with beef mixture. Serve.
Tip: This beef recipe can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm over low heat.
4 servings.