ST. LOUIS —
1 Quart Beef Broth
3 Pounds Beef Loin or Lean Beef cut in 1 inch cubes
1/2 Cup Flour
1/4 Cup Canola Oil
1/2 Cup Diced Green Onion
1/2 Cup Diced Yellow Onion
2 TBSP Chopped Garlic
1 Pound Sliced Mushrooms
1 TSP Montreal Steak Seasoning
1 Pound Egg Noodles - follow package cooking instructions
1 Cup Frozen Peas
8 Ounces Sour Cream
Chopped Parsley for Garnish (optional)
1/2 Cup Red Wine (optional)
Toss Beef Cubes in a bowl with flour.
Heat Canola Oil in a large sauce pan and toss in Beef Cubes cooking over medium heat.
Add Onions and Mushrooms and cook for 5-10 minutes until softened.
Add Garlic and the Montreal Steak Seasoning and cook for 1 more minute.
De-glaze the pan by adding the Red Wine and stirring till mixed.
Stir in the Beef Broth and cook till boiling.
Reduce heat to a simmer for 35-45 minutes until the meat is tender.
In a casserole dish, lay the cooked Egg Noodles on the bottom, add your Beef Gravy and Peas.
Drizzle with Sour Cream and garnish with Parsley and you are ready to serve!