Description
This is such a flavorful version of beef stroganoff with the beef cooked low for an hour to be incredibly tender, then tossed with egg noodles.
Ingredients
- 2 pounds Chuck Steak, Any Fat Back Or Bone Trimmed Away And Diced Into Big Chunks
- 1 pinch Salt, Plus Additional As Needed To Taste
- 1 pinch Freshly Ground Black Pepper, Plus Additional As Needed To Taste
- 1 stick Butter
- 8 ounces, weight White Mushrooms, Thinly Sliced
- 1 whole Onion, Diced Small
- 1 can (10 1/2 Oz. Size) Condensed Beef Broth, Also Called Beef Consommé
- ⅓ cups Red Wine
- 1 teaspoon Dijon Mustard
- 1 dash Worcestershire Sauce
- ¼ cups All-purpose Flour
- ⅓ cups Plain Greek Yogurt
- 1 bag (12 Oz. Size) Egg Noodles
Preparation
Get out a large skillet with deep sides and heat the stick of butter in it over medium high heat. Add in the diced beef and just let it brown for about 5 minutes on the outside. Remove it from the pan with a slotted spoon to leave the butter and grease behind and set it aside. Add the mushrooms and onion in next and let them get soft for about 2 minutes. Then pour in the condensed beef broth, red wine and Worcestershire sauce. Stir the beef back in, then slowly sprinkle in the flour and let it cook off for a minute while you stir. Cover the pan and turn the heat to low. Let the beef cook low and slow for an hour in the flavorful mixture.
When the hour is almost up, get a large pot of water on to boil for the egg noodles. Cook them according to the package, usually for about 7 minutes. Drain them. Turn the heat off of the beef mixture and remove the lid. Stir in the egg noodles and yogurt until it all mixed well together and creamy. Taste for salt and pepper and add more if needed (it shouldn’t). Serve immediately in pretty bowls and enjoy!
