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Delicious and comforting, this classic tender beef and noodle dish comes together in one pot.
1 pound stew meat
1 large yellow onion, sliced into half moons
1 (8-ounce) pack button mushrooms
6 cloves garlic, minced
1 teaspoon fresh thyme leaves
1/2 cup sherry cooking wine, such as Tio Pepe Light Sherry
4 cups Manischewitz Beef Broth or other beef broth
6 ounces Manischewitz Egg Noodles
1/2 cup parve sour cream
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees Fahrenheit.
Heat a Dutch oven or oven-proof pot/pan on stove over medium high heat.
Pat meat dry and season with salt and pepper.
Add one tablespoon olive oil to pan and sear meat for two to three minutes on all sides until beautiful color forms. Remove meat from pan and set aside.
Add one tablespoon olive oil to pan and add your onions. Season with salt and pepper. Sauté for about five to 10 minutes until onions soften. Try to scrape up the flavor from the bottom of the pan as you sauté.
Add minced garlic and thyme and mix well, let sit for about one minute until fragrant.
Add mushrooms, and sauté for about two minutes until they begin to soften.
Add sherry and scrape up everything from the bottom of the pan to really infuse the flavors. Return the meat to the pan.
Bake covered for 30 minutes.
Add broth and egg noodles, bake covered for another 20 to 30 minutes, until noodles are just about fully cooked.
Stir in parve sour cream until everything is creamy. Bake uncovered for 10 minutes.
Serve hot and enjoy!
Sponsored by Manischewitz
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I was hoping this would be great. IMO, it is only good. In fact, not quite good. It is way too tasteless for me. I followed the directions perfectly. I don’t know what I could have done wrong.
can I leave out the mushrooms?
sure
At what point do you put the meat back in?
You would add the meat back in the pan at step 8
Hi can you give us a pareve sour cream substitute? Or can I leave it out?