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| INGREDIENTS |
| 1 |
2 lb. boneless top round roast, trimmed and cut into 2" cubes, seasoned with salt and pepper |
| 1/2 c |
flour |
| 2 tbsp |
canola oil |
| 8 oz |
white mushrooms, cleaned and trimmed |
| 8 oz |
crimini mushrooms, clearned and trimmed |
| 1 tbsp |
unsalted butter |
| 2 c |
diced onions |
| 2 tbsp |
tomato paste |
| 1/2 c |
dry sherry |
| 1/2 c |
chicken broth |
| 1/2 c |
beef broth |
| |
(To reduce the sodium, use low sodium chicken and beef broth.) |
| 1/2 c |
sour cream |
| 2 tbsp |
fresh dill |
| |
buttered egg noodles |
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| RECIPE |
- Preheat oven to 325 degrees F.
- Place beef cubes in large bowl; sprinkle flour all over and toss to coat.
- Sear beef cubes over high heat in oil in large dutch oven until browned all over.
- Remove beef with slotted spoon and set aside.
- Add 2 tablespoons oil and reduce heat to medium. Add mushrooms and sauté until golden; remove from pan and set aside.
- Melt butter in pot, add onions and cook until softened. Stir in tomato paste, increase heat and cook for about one minute, stirring often.
- Slowly pour sherry into pot to scrape off all browned bits and simmer until almost gone.
- Add both broths and beef back to pot.
- Cover and place in oven for 45 minutes.
- Return mushrooms to pot, stir, cover and continue braising for another 15-20 minutes or until meat is tender.
- While meat is cooking prepare egg noodles according to package and toss with 1 tablespoon butter; keep warm and set aside.
- Mix together the sour cream and dill; refrigerate.
- Serve beef over noodles with dollop of sour cream.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup with 1/2 cup noodles
NUMBER OF SERVINGS:
5
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| NUTRITION FACTS |
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| Calories |
570 |
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| Total Fat |
36 g |
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| Sodium |
359 mg |
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| Total Carbohydrates |
15 g |
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| Fiber |
1 g |
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| Protein |
43 g |
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