Beef Stroganoff in rosé sauce Recipe

Name: Beef Stroganoff in rosé sauce
Prep time: 15 min
Cook time: 8 h 15 min
Total time: 8 h 30 min
Yield: 4 servings
Ingredients: 60 mL (1/4 cup) flour; 2.5 mL (1/2 tsp.) salt; 1 mL (1/4 tsp.) pepper; 450 g (1 lb.) beef stewing cubes; 30 mL (2 tbsp.) olive oil, divided; 1 large onion, thinly sliced; 227 g (1 package) white mushrooms, quartered; 60 mL (1/4 cup) tomato paste; 500 mL (2 cups) beef broth; 80 mL (1/3 cup) sour cream; 30 mL (2 tbsp.) snipped chives; 375 g (12 oz.) egg noodles

Ingredients

60 mL (1/4 cup) flour
2.5 mL (1/2 tsp.) salt
1 mL (1/4 tsp.) pepper
450 g (1 lb.) beef stewing cubes
30 mL (2 tbsp.) olive oil, divided
1 large onion, thinly sliced
227 g (1 package) white mushrooms, quartered
60 mL (1/4 cup) tomato paste
500 mL (2 cups) beef broth
80 mL (1/3 cup) sour cream
30 mL (2 tbsp.) snipped chives
375 g (12 oz.) egg noodles

	PREP TIME 15m	COOK TIME 8h15m	TOTAL TIME 8h30m
YIELD 4 servings

Instructions

Mix flour, salt, and pepper in a large bowl and add beef cubes, tossing to coat well.
In large skillet, heat 15 mL (1 tbsp.) oil over medium-high heat. Brown beef cubes on all sides, 5 to 6 minutes, and then transfer to slow cooker.
Heat remaining oil (15 mL) in same skillet, and cook onion and mushrooms 5 to 6 minutes. Stir in tomato paste and beef broth to mix well, scraping the bottom of the skillet. Transfer this mixture to slow cooker. Cover and cook on low for 8 hours.
Before serving, mix sour cream into beef and garnish with chives. Serve over egg noodles.

Dinner