Egg Noodles with Beef in Beer a la Stroganoff
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Egg noodles with beef in beer a la Stroganoff
Ingredients
- Egg noodles for wok - 3.5 oz
- Lamb Neck Fillet - 10.6 oz
- Oyster Mushrooms - 8.8 oz
- Onion - 1 head
- Garlic - 2 cloves
- Orange Bell Peppers - 1 piece
- Dark Ale - 7 fl oz
- Sour Cream - 7.1 oz
- Wheat Flour - ½ spoons
- Paprika - to taste
- Vegetable Oil - 2 spoons
- Pickled Cauliflower - to taste
- Herbs - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Trim the meat and cut it into noodle-like strips, about 3–4 cm long.
Step 3
Slice the onion into half-moons.
Step 4
Remove the seeds from the pepper and cut it into strips.
Step 5
Tear or chop the mushrooms into small pieces.
Step 6
Chop the garlic.
Step 7
In a large pot, bring salted water to a boil. Add the noodles and cook for 1.5 minutes.
Step 8
Then drain in a colander and quickly rinse under cold running water.
Step 9
In a large skillet, heat vegetable oil and sauté the onion over high heat for 1 minute.
Step 10
Add the mushrooms and garlic, and sauté for 2–3 minutes until the mushrooms release their moisture and become lightly browned.
Step 11
Add the meat and bell pepper, stirring, and sauté until golden brown, which will take about 5 minutes.
Step 12
Pour the beer into the skillet and let it evaporate while heating for 5 minutes.
Step 13
Mix the sour cream with paprika, adding a little flour and salt.
Step 14
Pour the mixture into the skillet and simmer the meat over low heat, stirring, for another 5–7 minutes.
Step 15
Place nests of noodles on the plates, top with meat, and generously drizzle with sour cream sauce. Sprinkle with herbs and add a pickled cucumber on the side.
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