For those of you looking for this week’s recipe, here it is. We’re having a few technical problems. Thanks for your patience!
I love this recipe – it’s a great way to stretch a budget without feeling like that’s what you’re trying to cut corners. If you are using a cut of beef that isn’t very tender, slice the beef and soak it in ½ cup red wine for a couple of hours (or overnight). The acid will tenderize the meat and add great flavor to the dish. Don’t want to use wine? Try unsweetened grape juice! Also, the recipe will taste better if you use a drinking wine instead of a cooking wine. Using baby portabella mushrooms instead of white mushrooms will add to the “meaty” texture of the dish.
1½ pounds beef (round steak works well)
3 Tbsp. olive oil
1 cup beef broth
½ cup red wine or unsweetened grape juice
2 cloves garlic, finely chopped or minced
½ cup thinly sliced onion
8 ounces mushrooms, sliced
1 Tbsp. corn starch
1 cup sour cream or plain yogurt
½ tsp. black pepper
1 package wide egg noodles, cooked
Partially freeze beef to make it easier to slice. Slice beef into strips that are about ¼ inch thick and 1½ inches long. Heat oil in a 10-inch skillet over medium heat. Sauté onions and garlic until onions are translucent, then add the beef. Brown the beef in the skillet. Add the wine to the skillet; cover and reduce the heat to low. Simmer for about 10 minutes, or until beef is cooked through and tender.
Mix the broth and corn starch together until the mixture is smooth – heating the broth will make this easier. Add the broth mixture to the skillet and increase the heat to medium. Heat the skillet until the liquids are boiling, stirring constantly. Remove the skillet from the heat and add the sour cream and pepper. Return the skillet to low heat and keep warm. Serve over cooked noodles.
