Beef and Egg Noodles
Ingredients:
- 2 pounds ground beef, cut into 1-inch pieces
Salt and pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
8 oz. Mushroom, Sliced Beef Soup 4 cups
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
12 ounces egg noodles
1 cup crème fraîche
2 tablespoons all-purpose flour
Beef and Egg Noodles
Methods
Chopped fresh parsley for garnish
Beef Season with salt and pepper.
Heat the oil in a large skillet or Dutch oven over medium-high heat. Add beef and fry until brown. Remove beef and set aside.
Add onions, garlic, and mushrooms to the same pot. Simmer until vegetables are tender, about 5 minutes.
Return the beef to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 1.5 hours or until beef is tender.
In a separate pot, cook the egg noodles according to package directions. Sewer
Remove bay leaf from beef mixture. In a small bowl, mix the cream and flour until smooth. Stir into beef mixture. Add the boiled pasta and heat through.
Garnish with fresh parsley before serving.
Prep time: 20 minutes |Cook time: 2 hours |Total time: 2 hours 20 minutes