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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.
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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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