Beef and Noodle Stew

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

2 tablespoons canola oil
1 lb. beef sirloin steak, cut into bite-size pieces
2 tablespoons butter
1 cup white mushrooms, chopped
1 medium white onion, chopped
2 cloves garlic, minced
5 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 1/2 cups dried pasta noodles
1/2 cup sour cream
2 tablespoons flour
Salt and Pepper, to taste

In a soup pot or Dutch oven up to medium-high heat, add oil. Season steak pieces with salt and pepper. Cook for 4-5 minutes until browned on the outside. Remove from pan.

In the same pan up to medium heat, add butter. Saute the mushrooms and onions for 5-6 minutes. Add garlic. Cook another minute. Add the broth, Worcestershire sauce, tomato paste and noodles. Bring to a boil; reduce to medium heat. Cook for 6-8 minutes or until noodles are tender.

In a small bowl, mix the sour cream and flour together. Add to the soup pot with steak pieces. Mix well. Cook over medium heat for 2-3 minutes or until thickened.

Sponsor: Utah Beef Council