Ingredients
- 1 onion diced
- 3 tablespoon olive oil divided
- 1 lb stewing beef trimmed
- salt & pepper to taste
- 1 clove garlic minced
- 8 ounces mushrooms brown or white, sliced
- 6 cups beef broth low sodium
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- 1/2 cup sour cream
- 3 tablespoons parsley chopped
- 1 1/2 cups egg noodles
Instructions
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Heat 2 tablespoons olive oil over medium-high heat. Season beef with salt and pepper and cook until browned. Set aside.
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Add 1 tablespoon olive oil and cook onion until tender, about 5 minutes. Add garlic and mushrooms. Cook 3-4 minutes or until tender.
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Stir in wine, broth, Worcestershire sauce, and beef and bring to a boil, cover and reduce to a simmer. Allow to simmer 45 minutes or until beef is tender.
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Combine cornstarch with 3 tablespoons cold water. Whisk into boiling soup until slightly thickened. Remove from heat and stir in sour cream and parsley.
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Place egg noodles in the bottom of a bowl. Top with soup and serve.
Nutrition Facts
Calories: 454
Carbohydrates: 26g
Protein: 35g
Fat: 21g
Saturated Fat: 11g
Cholesterol: 126mg
Sodium: 637mg
Potassium: 1250mg
Fiber: 2g
Sugar: 3g
Vitamin A: 702IU
Vitamin C: 8mg
Calcium: 93mg
Iron: 3mg