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Beef, mushrooms, sour cream and egg noodles. What's not to like about this simple, comforting, and infinitely tweakable dish?
40 min
30 min
10 min
Cut beef into very thin slices against the grain. Add shallot, garlic, mustard powder, sugar, soy sauce, red wine, and 1 tbsp thyme. Mix and marinate.
Melt 2 tbsp butter on med high heat. Add onions, mushrooms, remaining 1 tbsp thyme and parsley. Cook until onions are translucent. Remove from pan.
Heat oil and cook beef over high heat until only slightly pink. In a separate pot, boil water with pinch of salt for egg noodles, cook per directions.
Add the mushrooms back in and cook for a minute. Mix 1 tsp of corn starch with 2 tbsp of water. Add to beef and mix well. Turn off heat.
Add the sour cream and mix. Taste and season with more salt and pepper as desired.
Serve over egg noodles and garnish with parsley and thyme leaves.
Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.
Beef, mushrooms, sour cream and egg noodles. What's not to like about this simple, comforting, and infinitely tweakable dish?
40 min
30 min
10 min
Cut beef into very thin slices against the grain. Add shallot, garlic, mustard powder, sugar, soy sauce, red wine, and 1 tbsp thyme. Mix and marinate.
Melt 2 tbsp butter on med high heat. Add onions, mushrooms, remaining 1 tbsp thyme and parsley. Cook until onions are translucent. Remove from pan.
Heat oil and cook beef over high heat until only slightly pink. In a separate pot, boil water with pinch of salt for egg noodles, cook per directions.
Add the mushrooms back in and cook for a minute. Mix 1 tsp of corn starch with 2 tbsp of water. Add to beef and mix well. Turn off heat.
Add the sour cream and mix. Taste and season with more salt and pepper as desired.
Serve over egg noodles and garnish with parsley and thyme leaves.
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