8 oz fresh mushrooms
1 medium onion, chopped
2 cloves garlic, pressed
oil or spray for cooking
1/4 c butter
6-8 Tbsp flour (I find whole wheat works best)
3-4 c hot water
1 1/2 tsp beef bouillon
1/4 tsp salt
1/2 tsp ground black pepper
1 Tbsp cornstarch
1 c sour cream
Get out your nice big ‘fry pan’ and saute your diced onions and minced garlic in a wee bit of olive oil.
Continue until onions become rather transluscent.
Trim fat from steak and slice, across the grain, into thin strips.
Next, add your sliced meat to the pan.
Toss with the onions and garlic. Browning over medium-high heat.
Keep stirring from time to time. Until all meat is nicely browned.
Once meat is browned, remove from pan.
Oooo would you look at the drippings left in that pan! It’s a good thing. We like that. In fact, if your pan doesn’t look like this after browning the meat…put the meat back in there, turn up the heat a bit if you have to, and get something like this!!
Next, you’re going to melt your butter in with all those fine drippin’s.
While you’re waiting for the butter to melt, you can heat the water and mix in your bouillon. Have it ready to go.
Once melted, gradually whisk in your flour (whole wheat works best).
Now keep stirring, lest you have one big glob of….whatever.
Soon you’ll have yourself a nice roux, which will look something like…
Pretty isn’t it?
Now you can add your water/bouillon mix. Gradually now, not all at once. Keep stirring. Once you stop, you get a blob. Stirring equals smooth 😉
This is what mine looks like after 2 cups of hot water mixed with 1.5 – 2 tsp Better Than Bouillon.
I then add about another half cup of water. Stirring well, of course. You can turn the heat down to medium-ish now.
Add your beautifully browned meat back to the pan.
Stir. And heat that meat back up.
While that’s warming, mix the tablespoon of cornstarch with a cup of sour cream.
Once your meat has regained some warmth, add in your sour cream.
Mix that all up. Uh, you can turn off the heat now 😉
Serve over whole wheat noodles, the *only* way 😉
**you can use roast as your meat as well..just let your roast cook in the crock all day, as usual, then drain, shred and continue from the ‘melting butter’ point
**I can’t believe I forgot to mention this one: feel free to omit the sour cream part and viola, hearty beef & noodles