Beef Stroganoff
I have always loved homemade noodles, but I have never loved the prep to making them. When I found Reames homemade egg noodles in the freezer section several years ago, my life was forever changed. Now these noodles are a staple in my deep freezer. I always have a few bags of them so I can whip up a quick batch of homemade chicken noodle soup. Or I can use them in brown noodles or beef stroganoff. Have you tried Reames homemade egg noodles yet?
When I did my bi-yearly inventory of my freezers, I saw I had a couple of pounds of beef round chunks that needed to be used, so beef stroganoff went on the meal plan menu for the next week. Beef stroganoff has a distinct flavor, and that is due to the slight tang from sour cream. As long as your cream sauce has sour cream in it, you are on the right track.
Beef Stroganoff
Ingredients
- 1 lb beef chunks cut as much of the fat off as possible
- ¼ cup unsalted butter
- 2 medium shallots diced
- 1 large garlic clove minced
- 1 tbsp fresh rosemary minced
- ¼ cup sour cream
- 10.5 oz beef consume
- ½ cup cremini mushrooms diced
- ⅓ bag Reames Homemade Egg Noodles
- olive oil
- salt and pepper to taste
Instructions
- In a large, deep skillet drizzle the olive oil lightly over the bottom of the pan, add in the butter and allow to melt completely on medium-low heat. Add in the shallots and stir occasionally to allow to slightly brown. About 3-5 minutes. Add in the minced garlic and stir again for a minute or so.
- Add in the beef chunks and allow to cook fully through with the shallots and garlic. Add in the mushrooms at the last minute and cook for 30 seconds.
- Pour in the beef consume, sour cream, and rosemary. Allow to simmer on low with the cooked beef to combine the flavors for 5 minutes. Stir occasionally.
- Once the beef sauce has thickened slightly, add in the noodles and allow to cook for another 5-7 minutes, stirring occasionally. Salt and pepper to taste. Garnish with more rosemary or chives if desired. Serve immediately, or store in an airtight container for up to a week in the refrigerator.
Nutrition
I love beef stroganoff because it gives me all the warm fuzzy feels of soup on a cold winter day, but unlike soup, I can consume it any time of the year. Soup for me is a meal best served on drizzly, rainy, snowy, cold days. Stroganoff…anytime. Hope y’all are having an amazing week. Stay sage, be kind, and hug your loved ones.
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