• 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.


Please enter your comment!
Please enter your name here