Now you can enjoy your favorite dish in soup form!From Erica Kastner of Buttered Side Up.
5tbsp. Butter, Divided
1lb. Beef Steak (Sirloin Is Great), Thinly Sliced (See Note)
1 Small Onion, Finely Chopped
8oz. weight Baby Portobello Mushrooms, Thinly Sliced
2tbsp. All-purpose Flour
3c. Beef Broth
2c. Heavy Cream
1tbsp. Worcestershire SauceSalt And Pepper, to taste
6oz. weight Egg Noodles
1c. Sour Cream
1/4c. Finely Chopped ParsleyHeat a soup pot over medium heat.
Melt 2 tablespoons butter in the pot and add beef. Season to taste with salt and pepper. Cook, stirring frequently, just until steak is browned. Remove to a plate along with the juices.
Melt remaining butter in the now-empty pot. Add onion and cook until beginning to soften, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes. Season with salt and pepper to taste. Sprinkle in flour and cook for 2 minutes. Whisk in beef broth and cream. Bring to a boil. Add Worcestershire sauce and season to taste with salt and pepper.
Add noodles and cook for the length of time recommended on the package, or until cooked to your preferred firmness. Remove from heat. Stir in beef (along with the juices), sour cream, and parsley. Taste once more to adjust seasoning and serve.
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