Rating: 4.5 stars
30 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This hearty comfort food is great when the weather turns.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beef with salt, pepper, and Spanish paprika.

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  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.

  • Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.

  • Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

  • Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Nutrition Facts

543 calories; protein 33.9g; carbohydrates 53.1g; fat 21.3g; cholesterol 134.8mg; sodium 886.6mg. Full Nutrition
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