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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large resealable plastic bag, combine flour, salt, and pepper. Add beef, seal bag, and shake to coat. | 2. In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of beef, and cook for 5 to 6 minutes or until browned. Remove from pan. Add remaining 2 tablespoons butter to pan, and cook remaining beef for 5 to 6 minutes or until browned. Return all beef to pan. Stir in mushrooms, onion, and garlic, and cook, stirring frequently, for 5 minutes. Add broth, Worcestershire, and thyme sprigs. Bring to a boil over medium-high heat; reduce heat, and simmer for 1 hour or until beef is tender. Add egg noodles, and cook, stirring occasionally, for 8 minutes or until pasta is tender. | 3. In a small bowl, whisk together sour cream and mustard. Add to soup, whisking until combined. Remove thyme sprigs, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/3	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
sirloin tip roast	2 1/2		trimmed cut	-	-	-	-
butter	1/4	cup	divided	342.0	15.714	10.686	28.8
baby portabella mushroom	1	package	sliced	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
beef broth	2	cartons		-	-	-	-
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
thyme	10	sprigs		-	-	-	-
egg noodle	8	ounces		875.52	162.4956	32.2848	10.1232
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
dijon mustard	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.