1 pound beef stew meat
2 teaspoons oil
6 cups beef broth*
1 cup flour
2 tablespoons milk
1/2 teaspoon salt
1 can (10.75 oz) cond. cream mushroom soup
1 can (4 oz) sliced mushrooms, optional
1 cup reduced fat sour cream
fresh parsley, for garnish
Trim excess fat from meat as needed. Heat oil in Dutch oven; add beef and brown. Add broth, bring to a boil, reduce heat to simmer, cover and simmer until meat is tender.
Prepare noodles as directed below. Bring soup to a boil, add noodles and cook until tender (approximately 10 minutes). Stir in cream of mushroom soup, drained mushrooms, and sour cream. Snip parsley over top to garnish.
NOODLES: (May substitute an 8 ounce package of commercial egg noodles for this step in the recipe.) Place flour in mixing bowl and make a well in center; add eggs, milk and salt. Stir with a fork until well mixed. Add additional flour (or milk, one teaspoon at a time) as needed, to produce a dough stiff enough to handle (dough should be soft). Form into a ball, flatten on a floured surface, and knead until smooth. Divide dough in half. Roll each half out on a floured surface until very thin. Allow dough to rest 10 minutes. Cut into strips 2-3 inches long and 1/4 inch wide. Toss noodles with a little flour then drop fresh into boiling soup, or allow to dry about 2 hours before using (Note – dried noodles will absorb more moisture from the soup creating a thicker casserole consistency while fresh moist noodles will help create a soupier consistency and will take less time to cook).
*NOTE: Use canned beef broth or try substituting dried beefy onion or mushroom soup mix and water for the broth.