This recipe is taken from the 2006 Milk Calendar. Traditionally a rich dish that takes all day to cook, this one-pot version is packed full of flavour, quick to prepare and just as comforting as the classic.
- Prep: 15 min
- Cooking: 30 min - 35 min
- 1 lb (450 g) boneless sirloin beef cut into strips
- Salt and pepper to taste
- 2 tbsp (30 mL) butter
- 4 cups (1 L) sliced mushrooms
- 1 onion chopped
- 1 tbsp (15 mL) paprika
- 3 tbsp (45 mL) all-purpose flour
- 4 cups (1 L) Milk
- 1 cup (250 mL) beef stock
- 2 tbsp (30 mL) Dijon mustard
- 8 oz (250 g) curly broad egg noodles
- 2 cups (500 mL) frozen peas or mixed vegetables thawed
- 1 cup (250 mL) light or regular sour cream
- Chopped fresh dill or fresh parsley to taste
Sprinkle beef strips with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. In large pot, melt half of butter over medium-high heat. Sauté beef, in 2 batches, adding more of the butter as necessary. Transfer beef to bowl.
Add mushrooms, onion, paprika, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper to pot. Cook, stirring, for 10 min or until liquid is released and mushrooms start to brown. Sprinkle with flour; cook, stirring, for 30 sec. Gradually stir in milk, beef stock and mustard; cook, stirring often, until sauce comes to a simmer.
Stir in noodles and return to gentle boil. Reduce heat to low, cover and simmer for 10 min, stirring occasionally. Increase heat to medium-low. Stir in beef and peas; simmer, uncovered, stirring often, for 5 min or until hot and noodles are tender. Remove from heat and stir in sour cream. Serve sprinkled with dill or parsley.
Be sure to use a large enough pot to allow for beef to be browned without crowding and for the noodles to cook evenly. If the pot is too small, the beef will not brown nicely and the time required to cook the noodles will increase.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||23 % / 253 mg|
|Vitamin B12:||100 %|