Earlier this month, Party and I were enticed by one reader's rendition of beef stroganoff. If you, too, found yourself salivating over her creation, here's another dish that you need to bookmark! Unlike the classic course, which has sour cream and mushrooms, the ground beef in this recipe becomes a stew with the help of a roux, beef broth, and Worcestershire. Pile it on top of herbed egg noodles, serve with a salad, and you've got a speedy (and guest-worthy!) dinner. Curious? Then read more.

Sirloin Stew With Dill Noodles and Salad

Sirloin Stew With Dill Noodles and Salad

Ingredients

  1. Salt
  2. 1 pound extra-wide egg noodles
  3. 1/4 cup extra-virgin olive oil (EVOO)
  4. 2 pounds lean ground beef sirloin
  5. Pepper
  6. 1 large yellow onion, chopped
  7. 2 carrots, peeled and chopped
  8. 4 ribs celery, chopped
  9. 1 bay leaf
  10. 3 tablespoons butter
  11. 2 tablespoons flour
  12. 2 cups beef broth
  13. 2 teaspoons Worcestershire sauce
  14. One 10-ounce box frozen peas, thawed
  15. 1 small shallot, finely chopped
  16. 2 tablespoons cider vinegar
  17. 2 teaspoons honey
  18. 1 teaspoon Dijon mustard
  19. 3/4 pound spinach, chopped
  20. 1/2 small red onion, chopped
  21. 1/2 pint grape tomatoes, halved
  22. 2 kosher dill pickles, sliced
  23. 1/4 cup chopped fresh dill

Directions

  1. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
  2. In a large, deep skillet, heat 1 tablespoon EVOO, 1 turn of the pan. Add the beef, season with salt and pepper and cook until browned, 5 minutes. Add the yellow onion, carrots, celery and bay leaf, season with salt and pepper and cook until crisp-tender, 5 minutes. Keep warm.
  3. In a medium saucepan, melt 2 tablespoons butter. Whisk in the flour and cook for 1 minute, then whisk in the beef broth and Worcestershire sauce and cook until thickened, 2 minutes. Stir the sauce into the beef mixture, then stir in the peas. Season with salt and pepper, lower the heat and simmer.
  4. Meanwhile, in a large bowl, mix the shallot, vinegar, honey and mustard. Whisk in the remaining 3 tablespoons EVOO. Add the spinach, red onion, tomatoes and pickles; season with salt and pepper.
  5. Toss the egg noodles with the remaining 1 tablespoon butter and the dill. Top with the beef stew and serve with the salad.

Serves 4.

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