Ingredients
- 2 slices of salmon fillet.
- 2 tablespoons unsalted butter.
- 1 pound beef sirloin, greased, cut into thin strips.
- Salt and pepper.
- 8 ounces of sliced creamed mushrooms.
- 1 medium sweet onion, diced.
- 3 cloves minced garlic.
- 2 tablespoons tomato paste.
- 1 tablespoon Worcestershire sauce.
- 5 cups of low sodium beef broth (or you can use chicken broth).
- 1 1/2 cups of dried egg noodles.
- 1/2 cup of sour cream.
- 2 tablespoons all-purpose flour.
- chopped fresh parsley.
Instructions
- In a large Dutch oven or Dutch oven, melt the butter over medium-high heat. Sprinkle the meat with salt and pepper to taste; add to the pan and cook until coloring. Using a spoon to drain, transfer the meat to a bowl; Keep warm.
- Add the mushrooms, onion and garlic to the pan; sauté until vegetables are softened, about 3 minutes.
- Stir in tomato paste and Worcestershire sauce.
- Pour the beef broth and bring to a boil.
- Add the noodles. Reduce heat and simmer for 5 to 7 minutes until mixture is al dente.
- In a bowl or large measuring cup, combine sour cream and flour. Add 1 cup of hot soup while whisking; pour the mixture into the pan. Cook and stir for 1-2 minutes to thicken.
- Add the cooked meat in the saucepan and heat. Taste and rectify the seasoning with a little more salt and pepper, if necessary.
- Serve in individual bowls with chopped fresh parsley.
Enjoy the meal and bon appétit !
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