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“French Onion Beef Stroganoff Over Egg Noodles”

Hi Angels Working on Earth Family!

I’m super excited to share a new recipe from Martha Stewart with you all – “French Onion Beef Stroganoff Over Egg Noodles.” Trust me, it’s absolutely delicious! The egg noodles were so tender and soft, and the blend of beef, onion, and cheese was simply heavenly!

The beef is a great source of protein and good fats, while the mushrooms and onions add some plant-based protein to the dish. And, let’s not forget the parsley, which brought out all the flavors of the meat and fontina cheese.

This meal is packed with quality fats and whole carbs, and the spices and herbs make it so flavorful and nourishing.

French Onion Beef Stroganoff

1	1 medium yellow onion
4 Oz	white mushrooms,
	Garlic
1/4 Oz	Fresh Parley
3/4	Oz Parmesan
6 Oz	Egg Noodles
10 Oz	Grass Fed Beef
1	Broth Concentrate
2 Oz	Shredded Fontina Cheese
	Kosher Salt
	Black Pepper
	Olive Oil
	purpose flour, and butter.

Sautee Vegetables

Bring a medium pot of salted water to a boil. Halve and cut all of the onions into half inch pieces.
Wipe the mushroom caps, then trim the stems and cut caps into 1/4-inch-thick slices. Finely chop 2 teaspoons garlic. Coarsely chop parsley leaves and tender stems. Grate parmesan.

Add noodles to pot with boiling water and cook, stirring occasionally, until al dente, 4-5 minutes.
Drain noodles and set aside, drizzle with oil to prevent sticking.

Next, add 1 tablespoon oil to heat medium oven proof skillet over high heat. Add onions, and mushrooms, season with salt and pepper. Cook until tender, 6-7 minutes. Reduce the heat if vegetables are browning too quickly.
Transfer vegetable to bowl.

Sauté The Beef

Preheat broiler with an oven rack in the top position. Add 2 teaspoons oil in a skillet over medium heat. Add ground beef and chopped garlic, season with salt and pepper. Cook beef until brown and cooked through, 5-6 minutes.
Pour off any access fat. Add 1 tablespoon flour; cook, stirring, until coated, 1 minute.

Add Vegetables & Noodles

Return mushrooms and onions to skillet; stir in broth concentrate and 1 cup water, scraping up any brown bits from the bottom of the skillet. Bring to a simmer, then carefully stir in noodles, half of the butter.
Remove skillet from heat; season to taste with salt and pepper.
Sprinkle both cheeses over the top.

Broil on top rack until cheeses are melted and brown in spots, 3-4 minutes.
Let stand for 5 minutes. Garnish with remaining chopped parsley.

You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!

Love!