I haven’t had this dish in years. And suddenly I was in the mood for it. But hadn’t a clue how to make it. So I had to dig through all my recipe books. Turns out there are many ways of making this, like many dishes, so I picked on that wasn’t too fussy. The book I chose was “101 Pasta Recipes” Of course I changed it. Here is my version.
In a bowl put in some flour, salt and pepper and toss in cubed beef to coat.
Coat the bottom of a large skillet with olive oil and heat. Add beef and brown on all sides.
Only cook until browned but not all the way through as you will finish cooking at the end.
Transfer to a small bowl and keep warm. While the beef was browning slice up some onions and mushrooms.
Add more olive oil to the pan and saute the mushrooms and onions until softened. Add a cup of veg broth (the recipe calls for beef broth), a tablespoon of tomato paste (I was sceptical but tried it anyway), and 1 tablespoon of Worcestershire sauce. Bring to a boil. In the meantime cook the egg noodles. Add the beef back in and finish cooking.
Turn down the heat to a simmer and add 1 cup of sour cream. Make sure it heats through but doesn’t boil.
Add the noodles in and serve.
It’s a wonderful hearty dish. The only thing my husband wished for was more mushrooms so next time round I won’t be so stingy on the mushrooms!