An easy take on a classic weeknight dinner. Hearty beef and noodles in a tangy cream sauce is just what you need to take away those midweek blues. Pair this with a side salad for a full balanced meal.
Ingredients List
2 lbs cubed Beef (You can use any kind of beef really, for a quicker cooking time, I recommend something of the sirloin variety)
2 cups Beef Stock
1 10.5 oz can Cream of Mushroom Soup
1 cup Sour Cream
1 160z package Egg Noodles, cooked to al dente
Brown beef in a large frying pan over medium heat.
Add beef broth.
Cover the pan and simmer till beef is fork-tender.
Bring a large pot of salted water to boil, and cook egg noodles according to package directions.
Add cream of mushroom soup to the beef and broth in the frying pan.
Stir to combine.
Add Sour Cream to the frying pan.
Stir to combine.
Simmer uncovered till sauce is to your desired consistency.
Add Egg Noodles to the sauce.
Stir to combine.
Serve with an optional side salad or crusty bread.
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