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Prep Time: 10 minutes Total Time: 45 minutes Serves: 4
Bring 4 quarts of water to a boil in a large pot. Add 1 Tbsp. salt and the noodles and cook, stirring often, until almost tender but still firm to the bite. Drain noodles; return them to the pot and toss with 2 Tbsp. butter. Cover to keep warm.
Meanwhile, heat 1 Tbsp. oil in a 12-inch skillet over medium-high heat until shimmering. Add mushrooms and ¼ tsp. salt; cook until lightly browned, about 5 minutes; then, transfer to a bowl.
Pat the beef dry with paper towels, then season with salt and pepper. Add the remaining 1 Tbsp. oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.
Add ¼ cup of the wine to the skillet and return to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef. Add the remaining 1 Tbsp. butter to the skilled and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth and remaining ½ cup wine and simmer until thickened, about 2 minutes.
Add any accumulated juices from the mushrooms and beef. Stir about ½ cup of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles.
- salt
- 8 oz. uncooked egg noodles (3 cups)
- 3 Tbsp. unsalted butter
- 2 Tbsp. oil
- 12 oz. white button mushrooms, trimmed and halved (or canned sliced mushrooms, well drained)
- 12 oz. beef tenderloin, cut into 1/8" strips (or 1 lb. hamburger)
- pepper
- 3/4 cup dry red wine
- 1 onion, minced
- 1-1/2 tsp. brown sugar
- 1 tsp. tomato paste
- 1 Tbsp. flour
- 1/2 cup low-sodium chicken broth
- 1/3 cup sour cream
Bring 4 quarts of water to a boil in a large pot. Add 1 Tbsp. salt and the noodles and cook, stirring often, until almost tender but still firm to the bite. Drain noodles; return them to the pot and toss with 2 Tbsp. butter. Cover to keep warm.
Meanwhile, heat 1 Tbsp. oil in a 12-inch skillet over medium-high heat until shimmering. Add mushrooms and ¼ tsp. salt; cook until lightly browned, about 5 minutes; then, transfer to a bowl.
Pat the beef dry with paper towels, then season with salt and pepper. Add the remaining 1 Tbsp. oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.
Add ¼ cup of the wine to the skillet and return to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef. Add the remaining 1 Tbsp. butter to the skilled and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth and remaining ½ cup wine and simmer until thickened, about 2 minutes.
Add any accumulated juices from the mushrooms and beef. Stir about ½ cup of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles.
