The creamy beef mushroom and noodle soup recipe prep time: 1 hour start to fi nish: 1 hour 7 servings (11⁄2 cups each)
Ingredients:
2 tablespoons butter or margarine
1 medium onion, coarsely chopped (1⁄2 cup)
2 teaspoons finely chopped garlic
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 1⁄2 lb boneless beef top sirloin steak, cut into
2 × 3⁄4 × 1⁄4-inch pieces
6 cups beef broth
1⁄2 cup dry sherry or beef broth
1⁄4 cup ketchup
3⁄4 teaspoon salt
1⁄8 teaspoon pepper
2 cups uncooked medium egg noodles
1 container (8 oz) sour cream
Method:
1 In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
2 Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
3 Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.
healthy twist:
Be sure to trim the visible fat from the beef. Then, if you want to reduce the fat a bit, you can choose to use low-fat or fat-free sour cream.
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| creamy beef mushroom and noodle soup recipe |
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