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Ingredients
- 1 boneless, top sirlon steak, cut into 1" pieces
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons flour
- 2 tablespoons canola oil
- 1 medium yellow onion, chopped small
- 2 cups beef/veal stock
- 10 ounces egg noodles, uncooked
- 1/2 cup sour cream, or plain whole milk yogurt
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Instructions
- Sprinkle beef with the salt, pepper, paprika, and 2 tbsp. four in a large bowl and toss to coat. Note: blend all dries and sprinkle over beef.
- Heat the oil in a large, deep skillet over medium- high. Add the beef and cook, stirring occasionally until browned on all sides, about 8 minutes.
- Remove the beef from the skillet and set aside.
- Add the onion (and a bit extra oil if needed) and cook, stirring often, until beginning to brown and tender, 4 to 5 minutes.
- Add the flour and cook for a couple of minutes. Slowly add the stock, stirring to scrape and mix in browned bits and to avoid lumps. Note: I used flour starch premixed with cold stock.
- Add all the stock. Simmer, reduce the heat and cook until the sauce is slightly thickened, about 15 minutes or more.
- Meanwhile cook the noodles.
- Stir beef into sauce. Season with tomato paste/powder, marjoram, etc.
- Add sour cream, heat through. Serve over cooked noodles.
Notes from Linda:
- Easy, Good and Fairly Fast
- Source: Real Simple real magazine, Oct 2016
- Original recipe had 50% more black pepper, 1 cup chopped onions, 1 medium tomato, chopped, added with sour cream.
- Per Serving (excluding unknown items):
- 147 Calories
- 13g Fat (77.6% calories from fat)
- 2g Protein
- 7g Carbohydrate
- 1g Dietary Fiber
- 13mg Cholesterol
- 369mg Sodium
- Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
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