45 min.
1/4 Cup Oil
1 lb. Stew Meat
1 lb. Sliced Onions
1 lb. Sliced Mushrooms
4 qts. Red Wine
1/2 Cup Water
2 lbs. Ribbon Egg Noodles
1 Cup Sour Cream
Salt & Pepper as needed
Servings - 4
Cook meat in oil until 2/3 done. Add onions and mushrooms, cook until meat is finished
and onions are slightly golden. Add wine to moisten food in pot
(2 minutes). Add water and noodles, bring to a boil. Cook until noodles
become tender, stir frequently. When noodles are tender and
most of the liquid has been absorbed, stir in sour cream and
remove from heat. Serve with tart apple salad. Mix slices of green apples and
chopped walnuts with crumbled blue cheese and Russian dressing. Add salt and
pepper to taste.
1/4 Cup Oil
1 lb. Stew Meat
1 lb. Sliced Onions
1 lb. Sliced Mushrooms
4 qts. Red Wine
1/2 Cup Water
2 lbs. Ribbon Egg Noodles
1 Cup Sour Cream
Salt & Pepper as needed
Servings - 4
Cook meat in oil until 2/3 done. Add onions and mushrooms, cook until meat is finished
and onions are slightly golden. Add wine to moisten food in pot
(2 minutes). Add water and noodles, bring to a boil. Cook until noodles
become tender, stir frequently. When noodles are tender and
most of the liquid has been absorbed, stir in sour cream and
remove from heat. Serve with tart apple salad. Mix slices of green apples and
chopped walnuts with crumbled blue cheese and Russian dressing. Add salt and
pepper to taste.
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