Sunday, October 18, 2015

Timeless Beef and Noodles with Gravy

Classic and timeless...always delicious!


The other day my granddaughter bought some eye round, already sliced about 1/2" thick, but didn't quite know what to do with it.  So, I went searching some old recipes and came across one for Beef Stroganoff...now that's going back a few years!

I didn't have all the ingredients, so I started using what was already in the pantry (that's always fun) and this is what turned out for dinner last night. 

I listed the ingredients and about how much I used, but don't let that hold you back from experimenting with your own favorite herbs and spices.  I didn't add any mushrooms (not my little pregnant girl's favorite and must please the mama-to-be).  I also didn't have sour cream, no problem.  Believe me, they didn't miss either one! 

This would make a great Sunday dinner, and once you've made it to your own taste, a great company meal too! 


Ingredients:

1 1/2 lbs. sirloin tips (chuck roast or round steak, trim fat and cut into pieces)
1 Tbsp. olive oil
2 Tbsp. butter
1 tsp. meat tenderizer
1 Tbsp. Worcestershire sauce
1 small onion, chopped
2-3 cloves garlic, finely diced
1/4 to 1/2 tsp. oregano or marjoram (I used oregano)
4 cups beef broth
1 cup red wine
16 oz. package egg noodles (cooked and drained)

In a large skillet, brown meat in olive oil and butter on low heat; season with meat tenderizer.  Let cook for about an hour, stirring occasionally; do not letting juices dry up.

Add Worcestershire sauce, onion, garlic, oregano; stir together.  Pour in beef broth and red wine. Continue cooking until meat is fork tender (about an hour).  You may want to add a little salt and pepper at this point.  Remove meat from pan with a slotted spoon, into a separate plate, set aside.

Place 3 Tbsp. flour in a jar, add about 1 cup water, cover and shake or stir until smooth and the consistency of heavy cream (you may have to add a little water at a time.)

Slowly add the flour/water mixture to juice in pan; whisk as you do this (whisking will give you a gravy with no lumps).   Add enough to make the gravy thicken, but not too thick.  If this happens, just add a little water or beef broth to thin.  Now, add meat back into gravy and let simmer for a few minutes.

Pour over noodles in a large serving dish.

Sit back and enjoy watching your family devour it!  ;)



"In your anger do not sin": Do not let the sun go down while you are still angry, and do not give the devil a foothold."   - Ephesians 4:26-27


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