Ingredients

• 1 ½ pounds of stew beef
• 1 ½ cups of mushrooms
• 1 large onion chopped
• ⅔ cup low sodium beef broth
• ⅓ cup flour
• ½ tsp garlic powder
• ½ tsp pepper
• ½ tsp paprika
• ½ tsp salt
• 2 tbsp butter
• 2 tbsp vegetable oil
• 3 sprigs fresh Thyme
• Sauce:
• ½ cup sour cream
• 1 jar of beef gravy
• 2 tsp cornstarch
• Other:
• 8 ounces dry egg noodles
• 1 tbsp parsley

Instructions

FIRST STEP:

Preheat the oven to 300*

In a large bowl, combine the flour and the seasonings

SECOND STEP:

Remove fat from the beef chunks and light toss in the flour mix

Heat the butter and the oil in a large skillet

THIRD STEP:

Add the beef with flour and fry until a crispy coating forms

In a 9 x 13 baking dish, add the beef, onions, mushrooms, thyme and beef broth

FOURTH STEP:

Cover with foil and bake for 2 hours until the beef is fork tender

Next, combine the sour cream, gravy and the cornstarch in a bowl, set to the side

FIFTH STEP:

Cook the noodles for two minutes less than suggested time on the package

Remove beef from the oven and turn heat to 350*

SIXTH STEP:

Remove the thyme sprigs from the pan, stir in the egg noodles and gravy mix.

Bake for 15 minutes until it is hot and bubbly.

Enjoy