You can now enjoy your favorite dish in soup form!
By Erica Kastner of Buttered Side Up.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 5 tablespoons Butter, divided
- 1 pound Beef steak (sirloin is excellent), thinly sliced (see note)
- 1 Finely chopped small onion
- 8 ounces, weight Miniature portobello mushrooms, thinly sliced
- 2 tablespoons All purpose flour
- 3 cups Beef broth
- 2 cups Heavy cream
- 1 tbsp Worcestershire Sauce
- Salt and pepper to taste
- 6 ounces, weight egg noodles
- 1 cup Sour cream
- ¼ cups Finely chopped parsley
Preparation
Heat a soup pot over medium heat. Melt 2 tablespoons of butter in the pan and add the beef. Season to taste with salt and pepper. Cook, stirring frequently, until steak is browned. Remove to a plate with the juices.
Melt the remaining butter in the now empty pan. Add onion and cook until beginning to soften, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes longer. Season with salt and pepper to taste. Sprinkle with flour and cook for 2 minutes. Whisk the beef broth and cream. Bring to a boil. Add the Worcestershire sauce and season to taste with salt and pepper.
Add the noodles and cook for the time recommended on the package, or until cooked to your preferred firmness. Remove from fire. Stir in beef (with juices), sour cream and parsley. Taste again to adjust seasoning and serve.
Remarks:
• Thinly slicing beef is easier when it is still slightly frozen, but not rock hard.
• You can replace the steak with ground beef if you prefer. If you make this substitution, you can brown the meat “dry” in the pan and leave out the extra 2 tablespoons of butter.
