Post by SAR01 on Apr 16, 2024 20:07:57 GMT -5
beef and noodles
3 tablespoons flour
1 teaspoon seasoned salt, divided
1 teaspoon ground black pepper, divided
1 1/2 pounds beef stew meat or chuck roast, cut into 1-inch pieces
2 tablespoons butter
1 tablespoon olive oil
1 yellow onion, chopped
12 ounces mushrooms, sliced
4 cloves garlic, chopped
1 quart beef stock
2 tablespoons Worcestershire sauce
4 sprigs thyme
1 (12-ounce) bag frozen egg noodles
sour cream, optional, to taste, for serving
parsley, optional, to taste, chopped, for serving
recipe image
Directions
Step 1 -In a large bowl, combine the flour, 1/2 teaspoon of the seasoned salt, and 1/2 teaspoon of the black pepper.
Step 2 -Add the beef pieces to the bowl and stir until well-coated.
Step 3 -Heat a large Dutch oven over medium-high heat and add the butter and the olive oil, swirling to coat the bottom of the pan.
Step 4 -Place the meat pieces in a single layer in the butter mixture and cook until they are golden-brown on one side, about 4-5 minutes.
Step 5 -Stir the beef pieces and cook until they are browned on the other side, about 3-4 minutes.
Step 6 -Transfer the beef to a plate.
Step 7 -Reduce the heat to medium and add the onion, the mushrooms, the garlic, the remaining seasoned salt, and the remaining black pepper to the Dutch oven.
Step 8 -Cook the mushroom mixture, stirring occasionally and scraping up any browned bits from the bottom of the pot, until it is tender, about 7 minutes.
Step 9 -Add the beef stock, the Worcestershire sauce, the seared beef, and the thyme sprigs to the mushroom mixture.
Step 10 -Bring the beef mixture to a simmer, cover, and then reduce the heat to low.
Step 11 -Cook the beef mixture, with the stock just barely simmering, for 1 hour 15 minutes.
Step 12 -Uncover the pot and discard the thyme sprigs.
Step 13 -Add the egg noodles to the beef mixture and increase the heat to medium-high.
Step 14 -Cook the noodle mixture, stirring occasionally, until it comes to a simmer.
Step 15 -Reduce the heat to medium-low and cook the noodle mixture until the noodles are tender, about 20-25 minutes.
Step 16 -Serve the beef and noodles, and immediately top with the sour cream and the parsley.
3 tablespoons flour
1 teaspoon seasoned salt, divided
1 teaspoon ground black pepper, divided
1 1/2 pounds beef stew meat or chuck roast, cut into 1-inch pieces
2 tablespoons butter
1 tablespoon olive oil
1 yellow onion, chopped
12 ounces mushrooms, sliced
4 cloves garlic, chopped
1 quart beef stock
2 tablespoons Worcestershire sauce
4 sprigs thyme
1 (12-ounce) bag frozen egg noodles
sour cream, optional, to taste, for serving
parsley, optional, to taste, chopped, for serving
recipe image
Directions
Step 1 -In a large bowl, combine the flour, 1/2 teaspoon of the seasoned salt, and 1/2 teaspoon of the black pepper.
Step 2 -Add the beef pieces to the bowl and stir until well-coated.
Step 3 -Heat a large Dutch oven over medium-high heat and add the butter and the olive oil, swirling to coat the bottom of the pan.
Step 4 -Place the meat pieces in a single layer in the butter mixture and cook until they are golden-brown on one side, about 4-5 minutes.
Step 5 -Stir the beef pieces and cook until they are browned on the other side, about 3-4 minutes.
Step 6 -Transfer the beef to a plate.
Step 7 -Reduce the heat to medium and add the onion, the mushrooms, the garlic, the remaining seasoned salt, and the remaining black pepper to the Dutch oven.
Step 8 -Cook the mushroom mixture, stirring occasionally and scraping up any browned bits from the bottom of the pot, until it is tender, about 7 minutes.
Step 9 -Add the beef stock, the Worcestershire sauce, the seared beef, and the thyme sprigs to the mushroom mixture.
Step 10 -Bring the beef mixture to a simmer, cover, and then reduce the heat to low.
Step 11 -Cook the beef mixture, with the stock just barely simmering, for 1 hour 15 minutes.
Step 12 -Uncover the pot and discard the thyme sprigs.
Step 13 -Add the egg noodles to the beef mixture and increase the heat to medium-high.
Step 14 -Cook the noodle mixture, stirring occasionally, until it comes to a simmer.
Step 15 -Reduce the heat to medium-low and cook the noodle mixture until the noodles are tender, about 20-25 minutes.
Step 16 -Serve the beef and noodles, and immediately top with the sour cream and the parsley.