Tender chunks of beef with mushrooms and noodles are made extra-delicious with a rich broth enhanced with red wine and sour cream.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 bowls
- 1 onion diced
- 3 tablespoon olive oil divided
- 1 pound stewing beef trimmed
- salt & pepper to taste
- 1 clove garlic minced
- 8 ounces mushrooms brown or white, sliced
- 6 cups beef broth low sodium
- ½ cup red wine
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- ½ cup sour cream
- 3 tablespoons parsley chopped
- 1 ½ cups egg noodles measured dry, cooked according to package directions
Heat 2 tablespoons olive oil over medium-high heat. Season beef with salt and pepper and cook until browned. Set aside.
Add 1 tablespoon olive oil and cook onion until tender, about 5 minutes. Add garlic and mushrooms. Cook 3-4 minutes or until tender.
Stir in wine, broth, Worcestershire sauce, and beef and bring to a boil, cover and reduce to a simmer. Allow to simmer 45 minutes or until beef is tender.
Combine cornstarch with 3 tablespoons cold water. Whisk into boiling soup until slightly thickened. Remove from heat and stir in sour cream and parsley.
Place egg noodles in the bottom of a bowl. Top with soup and serve.
4.95 from 121 votes
Calories: 454 | Carbohydrates: 26g | Protein: 35g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 126mg | Sodium: 637mg | Potassium: 1250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 3mg