Hellooooo! We are back and so excited to start sharing recipes again. Lindsey has (almost) recovered from her big Super Bowl “work trip” and Cindy is slowly recovering from ankle surgery. Luckily for you all, we’ve been stockpiling recipes and pictures since summer and are ready to share them.
Beefy Noodles | Adapted from a recipe by Mel’s Kitchen
One recipe that has been an easy go-to for Cindy to prepare while balancing on her knee scooter is this beefy noodle dish. It’s similar to a stroganoff, but doesn’t have any cream of anything soup – which we dig! It can be tailored to be “diet friendly” and it’s a dish the whole fam can enjoy. Gather the ingredients and try it tonight. Super easy and super delicious!
With these ingredients, you can whip it up quickly then cook in a crock pot all day. Set it and forget it!
Here’s the recipe:
2-3 pounds stew meat
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons water
4-8 ounces sliced mushrooms
1/2 cup light or regular sour cream
Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat.
Cook for 7-9 hours on low or 4-5 hours on high.
About 30 minutes before serving, combine the flour water in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir.
Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over egg noodles.
Nom. nom. nom.