INGREDIENTS
1½ Lbs.Of stewing beef.
1½ Cups.Of halved mushrooms.
1 large chopped onion.
4 sprigs of fresh thyme.
⅓ Cup.Of all-purpose flour.
½ Tsp.Of garlic powder.
½ Tsp.Of table salt.
½ Tsp.Of ground black pepper.
½ Tsp.Of paprika.
2 Tbsp.Of sunflower oil.
2 Tbsp.Of soft butter.
⅔ Cup.Of low sodium beef broth.
Dry egg noodles; I used an 8-ounces Pkg.
1 Tbsp.Of fresh parsley.
FOR THE SAUCE, I USED:
½ Cup.Of sour cream.
2 Tsp.Of cornstarch.
1 cube.Of Gravy beef flavor.
INSTRUCTIONS
1st Step – Start by preheating your oven to 300°F before you begin cooking. Then after, add the flour and spices in a large mixing bowl. Set the container aside.
2nd Step – After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.
3rd Step – In a skillet, heat the vegetable oil and butter over medium high heat until the butter has melted. Add the dredged beef pieces and cook until a crust formed on each side, about 3 minutes each side.
4th Step – Put all of the ingredients in a 9×13-inch pan and mix well. Add the beef broth and mix well. Bake for 2 hours, or until the meat is fork tender, if using aluminum foil.
5th Step – In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth.
6th Step – Cook the egg noodles for 2 minutes shorter than the box directions suggest for. Drain thoroughly.
7th Step – Remove the steak from the oven and raise the temperature to 350 degrees Fahrenheit. Remove the thyme sprigs from the pan and whisk in the egg noodles and the gravy mixture until everything is well combined.
8th Step – Bake for a further 15 minutes, just until the mixture is hot and bubbling.
