- 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
Heat 2 tablespoons olive oil over medium-high heat. Season beef with salt and pepper and cook until browned. Set aside.
Add 1 tablespoon olive oil and cook onion until tender, about 5 minutes. Add garlic and mushrooms. Cook 3-4 minutes or until tender.
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.
Combine cornstarch with 3 tablespoons cold water. Whisk into boiling soup until slightly thickened. Remove from heat and stir in sour cream and parsley.
Place egg noodles in the bottom of a bowl. Top with soup and serve.
Saturated Fat: 11g
Vitamin A: 702IU
Vitamin C: 8mg