¼ cup all-purpose flour
1 ½ pounds beef stew meat
2 tablespoons vegetable oil
½ cup chopped onion
1 tablespoon chopped garlic
½ cup dry red wine
1 (32 ounce) container beef broth
8 ounces sliced baby bella mushrooms
8 ounces extra wide egg noodles
½ teaspoon chopped fresh dill weed
1 cup sour cream
Place flour in a recloseable food storage bag; season
flour with salt and pepper as desired. Add beef to bag and seal. Shake bag to
coat beef. Remove beef shaking off excess flour.
In large skillet with cover, heat oil over medium-high
heat. Add beef, onions and garlic. Saute until beef is browned on all sides
(about 3-5 minutes).
Pour in wine or ½ cup broth and deglaze pan by scraping all bits off bottom of pan.
 |
| Three cheers for flavorful beef! |
Add in beef broth; bring to a boil. Reduce heat; cover and simmer 1 ½-2 hours or until beef is very tender.
Stir in mushrooms, egg noodles and dill.
 |
| I couldn't fit quite as many noodles in the skillet as the recipe wanted, but it all turned out ok. |
Cook,
uncovered, until noodles are tender (about 10-12 minutes), stirring frequently.
Remove from heat and stir in sour cream. Salt and
pepper to taste.
 |
| So Russian, except for being served with a gluten-free gose. |
My Rating: 4/5 "It's a nuanced flavor: not bland, but not over the top. The creamy beefiness makes this a nice filling comfort food. Amp up the dill if you want more punch!"
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