With a tropical cyclone bearing down on us, we’re stuck inside with some pretty soggy and cool weather…so we thought it was time to post a new Soul Warmer Recipe! For this particular one, we defrosted a pack of cubed beef from our local CSA so we could make a hearty stew. But then, as we got started, we realized that we had sour cream on hand (which we never do), so we switched it up and decided to make a non-traditional stroganoff. Of course, in this case, it was broccoli that delivered the most obvious bit of non-traditionality.
When all was said and done, the beef was super tender, the broccoli added a really fun bit of flavour, and the sauce coated all of the ingredients to give balance to each bite. We didn’t have any leftovers of this one, so I guess we’ll just have to make it again. We hope you enjoy too!
Time: 90 Minutes
- Beef Cubes
- Beef or Mushroom Stock
- Mustard Seeds
- Sour Cream
- Egg Noodles
- A couple tablespoons of Flour
- A couple tablespoons of Water
- Heat some butter in a Dutch Oven or other large pot.
- Dice your onion, and add it to the melted butter. Cook until the onions turn opaque.
- Add your cubed beef, and cook to brown.
- Pour 2-3 cups of your stock over your meat, and add your mustard seeds. Cover, turn the heat to low, and braise for an hour so your beef becomes extremely tender.
- As your beef braises, cut your broccoli into florets, and steam until they start to soften. Then, set aside.
- When your beef has about 30 minutes of braising time left, boil a pot of water, and add your egg noodles. Boil until soft, and then drain the water.
- When your beef is nearly done, add your broccoli, and stir to combine.
- Mix your flour and water so that the flour is fully dissolved, and pour into your broccoli/beef pot to begin to thicken the liquids.
- Scoop and stir in your sour cream to add body to your sauce.
- Add your noodles, and stir to fully combine your ingredients into a cohesive dish.
- Plate, devour, and enjoy!