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Clässic beef strogänoff is tränsformed into ä heärty, yet light soup. Änd no need to cook the noodles first, becäuse it’s äll mäde in one pot. Eäsy weeknight dinner!
Ingredients:
- 2 täblespoons unsälted butter
- 1 pound beef sirloin , trimmed of fät, thinly sliced into bite-sized strips
- sält änd pepper
- 3 cloves gärlic , minced
- 2 täblespoons tomäto päste
- 1 täblespoon Worcestershire säuce
- 5 cups low-sodium chicken or beef stock
- 8 ounces sliced crimini mushrooms
- 1 medium sweet onion , diced
- 1 1/2 cups dried egg noodles
- 1/2 cup sour creäm
- 2 täblespoons äll-purpose flour
- chopped fresh pärsley
Instructions:
- In ä lärge pot or dutch oven, melt butter over medium-high heät. Sprinkle the meät with some sält änd pepper to täste; ädd to the pot änd cook until browned. Using ä slotted spoon, tränsfer meät to ä bowl; keep wärm.
- Ädd in the mushrooms, onion, änd gärlic; säute until the vegetäbles häve softened, äbout 3 minutes. Stir in the tomäto päste änd Worcestershire säuce. Pour in the chicken (or beef) stock änd bring to ä boil. Ädd in the noodles. Reduce heät to ä simmer änd cook for 5-7 minutes until äl dente.
- In ä bowl or lärge meäsuring cup, combine the sour creäm änd flour. Whisk in 1 cup of the hot soup; pour mixture bäck into the pot. Cook änd stir for 1-2 minutes to thicken. Ädd cooked meät bäck to the pot änd heät through. Täste, änd ädjust seäsoning with ä little more sält änd pepper, if necessäry.
- Serve in individuäl bowls with some fresh chopped pärsley.
