- Serves: 4 – 6
- Preparation Time: 10 minutes
- Total Cooking time: 20 minutes
This is a classic comfort food that my mother used to serve many times while growing up, it was a simple, flavorful and hearty meal. It was one of those stick to your ribs type of meals that was perfect for a winter or early spring evening around the dinner table. I remember mom would always serve it with oven toasted French bread or garlic bread and a simple green salad. For a humble meal, this was and still is one of those that remain with me to this day.
|2||lbs||beef (round or cross rib cut into thin 1/2″ strips)|
|12||ounces||Mushrooms sliced thick|
|dash||Tabasco (or other red pepper sauce)|
|4||Tbsp||flour seasoned with 1/4 tsp each salt and pepper|
|1/4||tsp||black pepper (or to taste)|
|Salt to taste|
|16||oz pkg||extra wide egg noodles cooked according to package directions and drained|
Place the seasoned flour in a large Ziploc bag and then toss the meat strips and shake well to coat, heat the oil in a large heavy skillet over medium high heat. Next, add in the strips of beef and sauté 5-7 minutes or until well browned. Now, add in the garlic and red wine, and bring to a simmer for another 3 minutes or so, stirring frequently. Next, stir in the mushroom slices and allow them to “sweat” (some of their liquid to release) season with the pepper and salt and Tabasco then stir in the sour cream returning to a simmer to thicken slightly, pour over the egg noodles and gently stir to combine well, serve immediately with garlic bread and a green salad.