This is a first for me... Creating a Snapguide for a recipe I've never made! So you're learning along with me! My sister shared it with me & I made a few variations. This made 4-6 servings.
I used regular mushrooms, sour LEAN, beef gravy I had frozen previously, and boneless Top Round Chuck roast.
I'd never heard of Cremini Mushrooms. You can learn the difference between mushrooms at http://www.thekitchn.com/what-are-cremini-mushrooms-a-f-73949 It has to do with maturity.
I put the meat in the freezer 1-1/2 hours till it was frosty (not frozen). Then took it out and sliced 1/4" strips. It sliced WAY nicer if Beef is frosty.
Brown outside surfaces of beef strips, turning once. Don't overcook.
Push beef to pan edges and add sliced onion.
Simmer 4-5 minutes. Add sliced mushrooms.
Recipe calls for Thyme. I tried also adding some Rosemary & Basil. My sister used ground coriander & Spanish paprika. Play around with spices you like!
Add water & simmer in pan on low, adding water as needed... OR... I placed entire mixture with 1/2-3/4 cup water in slow cooker, covered, on low for 4 hours.
Boil egg noodles according to package directions.
Add sour cream just before serving.
Serve hot over buttered egg noodles.
- 3.0Tbsp Extra virgin olive oil
- 1.0 Onion, thinly sliced
- 8.0oz Cremini mushrooms, thinly sliced
- 1.0tsp Chopped thyme
- Kosher salt or sea salt
- Ground Pepper
- 1/3 Beef Gravy.
- 1/2c Sour cream
- 1.0lb Roast beef
- 1.0 Buttered egg noodles