Ingredients
Equipment
Method
Cook Noodles
- Bring water to a boil in a stock pot on the stove and add the salt.
- Add the egg noodles and cook according to package instructions less one minute.
- Immediately drain and rinse the noodles with ice water until noodles are cool or at least room temperature to stop the cooking process.
- Set noodles aside.
Cook Mushrooms and Assemble
- Cut mushrooms in half or quarters.
- Melt butter in a stainless steel sauté pan on medium-high heat.
- Add mushrooms, salt, and pepper and sauté until mushrooms turn brown and all moisture is gone.
- Add the red wine and gently stir to coat all the mushrooms.
- Continue to sauté until the alcohol has burned off.
- Add the batch beef stew meat and bring to a simmer.
- Add the noodles to the skillet.
- Stir in the sour cream and toss the noodles until coated with the gravy.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to quick assembly is having your batch beef stew meat and red wine garlic mushrooms already prepared and ready to go. Undercook the noodles by one minute since they'll continue cooking when tossed with the hot beef and sauce—this prevents mushy pasta. Remove the pan from heat before stirring in the sour cream to prevent it from curdling or separating. Leftovers store well for 3-4 days in the refrigerator; reheat gently over medium-low heat with a splash of beef stock to loosen the sauce. For a deeper flavor, add a teaspoon of Dijon mustard along with the sour cream. This dish scales easily for larger gatherings by doubling the batch components.
