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1
In this recipe, your prep work before hand can make or break you.
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2
I highly recommend you prep your ingredients beforehand, and in order to avoid cross-contaminaton risks.
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3
Chop green peppers.
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4
Chop onion.
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Chop mushrooms.
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6
You can use either white button, or as in case, giant portobellos.
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Cut your stew beef into approximate one inch cubes across the grain.
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8
Slightly freezing the meat can make it easier to cut.
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9
Melt butter in a pan on the stove top over medium-high heat.
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Add cut stew beef to melted butter, and cook until slightly browned.
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Add mushrooms, green peppers, onion and garlic to pan.
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Cook until onion and peppers start to soften.
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Reserve 1/3 cup of beef broth.
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Pour the remaining broth into the pan.
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Add ketchup, vinegar, worcestershire sauce, basil, oregano, salt, and pepper.
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Stir well and bring to a boil.
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Cover, reduce heat to low-high, and let simmer for 15 minutes.
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18
Now would be a good time to make your noodles.
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19
Prepare according to the directions on the package.
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20
Add reserved 1/3 cup of broth and the flour to a container.
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Tightly seal and shake vigorously.
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Stir in flour broth mix to pan.
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Bring to a boil for 1 minute, stirring constantly.
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Reduce heat back to low.
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Add sour cream to pan.
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Mix thoroughly, and let simmer until warm.
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Serve on top of hot noodles.
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28
Garnish with green - cilantro in this case.
