ingredients
1½ lb cooked beef.
1½ cup mushroom halves.
1 large onion, chopped.
4 sprigs of fresh thyme.
⅓ cup all-purpose flour.
Half a tsp garlic powder.
A teaspoon of table salt.
Half a teaspoon of ground black pepper.
A teaspoon of paprika.
2 tablespoons of sunflower oil.
2 tablespoons butter.
Half a c of low sodium beef broth.
Dry Egg Noodles I used an 8 oz packet.
1 tablespoon of fresh parsley.
*How to make
Start by preheating your oven to 300 degrees Fahrenheit before you begin baking. Then add the flour and spices to a large bowl. Set the container aside.
Next, skim any excess fat from the meat and toss it gently with the flour mixture to coat it evenly.
In a skillet, heat the vegetable oil and butter over medium heat until the butter melts. Add the ground beef and cook until a crust forms on each side, about 3 minutes per side.
Place all ingredients in a 9" x 13" skillet and mix well. Add the meat broth and mix well. Bake for 2 hours or until fork tender if using foil.
Meanwhile, whisk sour cream, bouillon cube and cornstarch in a small mixing bowl until smooth. Cook the egg noodles for two minutes less than the box instructions suggest. Drain it well.
Remove the steak from the oven and increase the temperature to 350°F. Remove thyme sprigs from pan and stir in egg noodles and broth mixture until well combined. Cook for another 15 minutes, until the mixture is hot and bubbling.
Enjoy!
