- 4 tbsp Olive Oil
- 1 Onion, chopped
- 2 Garlic Cloves, minced
- 1/2 lb. Mushrooms, sliced
- A bunch of Beef – Strip steak works great.
- 1 tbsp fresh Dill (optional – but recommended.)
- 3 tbsp Tomato Paste
- 2 tbsp Worcestershire Sauce
- 4 cups Beef Stock
- 1 cup Sour Cream
- 1 Package Broad Egg Noodles
- Roughly chop the onions and garlic. (Keep them separate.)
- I like the mushrooms chopped into bigger chunks so they don’t disappear on cooking, but you can experiment until you find out how you like ‘em.
- Chop the beef into bite sized pieces, trim fat as required.
- Heat your dutch oven/pot to medium-high and add 2 tbsp of olive oil. Sauté your onions for a few minutes then add your mushrooms and garlic. Remove from heat and set aside.
- Add a few more 2 tbsp of olive oil and throw in your beef. The goal is to brown them evenly on both sides, it doesn’t have to be fully cooked because it’ll simmer for quite a while in the next stage.
- Add salt and pepper to taste.
- Add tomato paste and mushroom and onion mixture. Cook for 3 or 4 minutes, stirring often, to let the tomato paste caramelize.
- Add 1 cup of stock into the mixture and with a wooden spoon scrape up the caramelized tomato paste from the bottom of the pot.
- Add the remaining stock. Bring it up to a boil then reduce to low, cover, and simmer. This should take about 20 minutes or so, test the beef for tenderness to find the sweet spot.
- Final preparation – add the sour cream (mix thoroughly) and fresh dill to this mixture and simmer on low for another 10 minutes – DO NOT LET IT BOIL!
- Serve on top of the egg noodles. Toss a little dill on top to make it look pretty. Or, just chow down.