With the holidays fast approaching, yes, it is the second week of December already. Seriously, I was ahead of the game with my shopping and now I’m starting to feel the anxiety creep in that’s telling me I’m going to get it all done in time. I know you know what I’m talking about. So with the need for time I’m looking for a fast, healthy, satisfying dinner that tastes amazing. This dish fits the bill! This tastes like a beefy thick cream of mushroom stew with a French twist.
2 tbsp butter
453 g stew beef, fat trimmed off and meat cut into thin strips, against the grain
1 227 g package of mushrooms (button or cremini), sliced
1 Medium onion, sliced in half moons
5-6 sprigs of fresh thyme (left whole)
3 Cloves of garlic, crushed
2 tbsp whole wheat flour
1/2 Cup white wine
2 Cups Sodium-reduced beef Stock
2 tbsp fat free sour cream
Fresh parsley, chopped, for garnish
1 340 g whole wheat, yolk free Egg Noodles
Place a large pot of water to boil for the noodles, seasoned well with salt and cook the noodles according to package directions. Meanwhile:
Place the butter in a large frying pan and turn the heat to medium high. When the butter has melted, add the beef, mushrooms, onion and thyme sprigs; season with salt and pepper.
Saute until the beef is starting to darken and the onions are soft and translucent, also the mushrooms should be softened but not dark; about 5 minutes.
Add the garlic and flour to the pan and cook for about a minute (this will get rid of the raw flour flavour), careful to not let the garlic burn.
Add in the wine, stirring constantly because you are building your sauce now and you don’t want any lumps.
When the wine has created a thick paste in the pan, add in the stock, again stirring constantly until everything has come together. Keep the pan at medium high until the sauce has thickened, then drop the heat to low. Season the sauce lightly with salt and pepper.
Keep the pan at low until the noodles are cooked and strained.
Arrange the noodles on a platter when they’re cooked and then mix the sour cream into the beef mixture; don’t let it come to a boil. Just mix it in until it is incorporated and let it sit until it has warmed through.
Discard the thyme sprigs.
Taste the mixture and taste and adjust the seasoning.
Pour the contents of the pan on top of the noodles evenly and top with the parsley.
- Slice the beef stew chunks into thin slices against the grain, this will help tenderize the tough cuts of meat.
- The beef mixture comes together before the noodles have finished cooking! This is a great, quick meal!
- I know its 2 tbsp of butter but you’ve cut out all the fat from the sour cream and this is for 4 people, ½ tsbp of butter isn’ t bad at all and it creates the most amazing sauce.