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Traditionally a rich dish that takes all day to cook, this one-pot version is packed full of flavour, quick to prepare and just as comforting as the classic.
1 lb boneless sirloin beef, cut into strips 500 g
Salt and pepper
2 tbsp butter, divided 30 mL
4 cups sliced mushrooms (about 12 oz/375 g) 1 L
1 onion, chopped 1
1 tbsp paprika 15 mL
3 tbsp all-purpose flour 45 mL
4 cups Milk 1 L
1 cup beef stock 250 mL
2 tbsp Dijon mustard 30 mL
4 cups curly broad egg noodles (about 8 oz/250 g) 1 L
2 cups frozen peas or mixed vegetables, thawed 500 mL
1 cup sour cream (light or regular) 250 mL
Sprinkle beef strips with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. In large pot, melt half of butter over medium-high heat. Brown beef, in 2 batches, adding more of the butter as necessary. Transfer beef to bowl. Add mushrooms, onion, paprika, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper to pot. Cook, stirring, for 10 min or until liquid is released and mushrooms start to brown. Sprinkle with flour; cook, stirring, for 30 sec. Gradually stir in Milk, beef stock and mustard; cook, stirring often, until sauce comes to a simmer.
Stir in noodles and return to gentle boil. Reduce heat to low, cover and simmer for 10 min, stirring occasionally. Increase heat to medium-low. Stir in beef and peas; simmer, uncovered, stirring often, for 5 min or until hot and noodles are tender. Remove from heat and stir in sour cream. Serve sprinkled with dill or parsley.
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