Saturday, October 11, 2008

No Recipe Beef Noodle Soup

The first thing David noticed when he got home from work Friday night was that I wasn't using a recipe to cook dinner. There was no cookbook or magazine open, and no laptop sitting on the dining room table. We rarely eat beef at home, well at least when David is at home! Sometimes I treat myself to a steak when David goes out of town. In any case when it comes to beef it appears that the midwesterner comes out and instinct kicks in. This soup is a cross between soup and beef stroganoff.
Beef Noodle Soup
1 medium onion
2 cloves garlic
1 lb of tenderloin or stir fry beef
1 lb white mushrooms
4 cups beef broth
2 tbsp cornstarch
3 cups egg noodles
1 tsp thyme
1/4 cup cooking sherry
salt and pepper to taste
sour cream for topping
Thinly slice on medium onion and two cloves of garlic, add to a 4 quart dutch oven or soup pot and cook over medium heat until onions have become soft and translucent. Cut beef into bite sized pieces and add to the pot. Cut mushrooms into quarters and add to mixture, cook until beef becomes browned. Stir in thyme, salt, and fresh ground pepper. Add beef broth and bring to a simmer. Mix in cornstarch and add cooking sherry. Add egg noodles and simmer until noodles are tender. Serve with a generous dallop of sour cream to be stirred in before eating.

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