The Singing Cricket Cafe
Beef Stroganoff with Egg Noodles

Ingredients

Beef

• 1 1/4 pounds beef, tip roast or London broil or sirloin steaks, sliced 2 x 1/4 inch

Marinade

• 2 teaspoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dry mustard powder (or prepared Dijon)
• 1/4 teaspoon black pepper
• 1 teaspoon minced garlic (fresh or jar)

Mushrooms and Onions

• 3/4 cup onions, sliced
• 1/2 teaspoon garlic, minced
• 2 1/2 cups crimini or button mushrooms, sliced

Yield: 4 servings

Sauce

• 1/4 cup red wine (optional)
• 1 can beef broth
• 1/2 teaspoon Dijon mustard (or mustard powder)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/2 teaspoon each fresh parsley and fresh thyme
• 1/2 teaspoon rosemary, dried, minced

Noodles and Broccoli

• 2 cups dry egg noodles
• 4 cups broccoli florets, blanched 5 minutes
• 3/4 cup sour cream

Instructions

1. Marinate beef at least one hour.
2. Sauté onions, garlic and Mushrooms. Remove from pan.
3. Sauté beef in hot pan in two batches. Return mushrooms to pan. Deglaze with wine. Add stock, mustard and herbs.
4. Combine cornstarch and water. Thicken with cornstarch slurry. Stir in sour cream.
5. Cook egg noodles 10 minutes. Drain.
6. Drop broccoli in pot of boiling water for 5 to 6 minutes.

Attribution

kutv.com - The Singing Cricket Cafe, Salt Lake City, Utah