Easy Beef Stroganoff
|Olive oil||3 Tablespoon|
|Beef stew meat||1 1⁄2 Pound, cubed|
|Onion||1 Large, chopped|
|Mushrooms||1⁄2 Cup (8 tbs) (Fresh Or Canned)|
|Beef broth||2 Can (20 oz)|
|White wine||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Wide egg noodles||8 Ounce|
|Sour cream||1 Tablespoon|
|Chopped chives||1⁄4 Cup (4 tbs)|
Heat the olive oil in a large skillet over medium heat.
Brown the meat and remove to a kettle or slow cooker.
Add the onion and mushrooms to the drippings in the skillet; saute until onion is caramelized and mushrooms are brown.
Add the onion mixture, beef broth, wine, salt, garlic powder and parsley to the meat mixture; bring to a boil.
Reduce to a slow simmer.
Simmer for 3 to 4 hours, or for 6 to 8 hours on Low in a slow cooker.
Cook the egg noodles using the package directions about 30 minutes before serving.
Add the butter to the drained noodles.
Serve the meat mixture over the noodles.
Garnish with dollops of sour cream and chives.