• 3 Tbsp flour
• 1 tsp seasoned salt, divided
• 1 tsp ground black pepper, divided
• 1 1/2 pounds beef stew meat (or chuck roast), cut into 1-inch pieces
• 2 Tbsp butter
• 1 Tbsp olive oil
• 1 yellow onion, chopped
• 12 ounces sliced mushrooms
• 4 garlic cloves, chopped
• 1 quart beef stock
• 2 Tbsp Worcestershire sauce
• 4 sprigs thyme
• 1 bag (12 ounces) frozen egg noodles
• Sour cream, optional
Combine flour and 1/2 tsp each of seasoned salt and black pepper. Add the cubes of beef to the bowl and stir until well coated. Heat a large Dutch oven over medium-high heat. Add butter and olive oil, swirling to coat the bottom of the pan. Place the meat in a single layer and cook until golden brown, 4 to 5 minutes. Stir the beef and let brown on another side, 3 to 4 minutes. Remove the Dutch oven from the heat and transfer the beef to a plate. Reduce the heat to medium and add the onion, mushrooms, garlic and remaining 1/2 tsp each of seasoned salt and black pepper. Cook for 7 minutes, stirring occasionally and scraping the browned bits from the bottom of the pot. Add the beef stock, Worcestershire sauce, seared beef, and thyme sprigs. Bring to a simmer, cover and reduce heat to low. Cook for 1 hour and 15 minutes, with the stock just barely simmering. Remove the lid and discard the thyme sprigs. Add the egg noodles and increase the heat to medium-high. Cook, stirring occasionally, until the mixture comes to a simmer. Reduce the heat to medium-low and continue to cook for 20 to 25 minutes, stirring occasionally, until the noodles are tender. Serve hot with sour cream.
