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Cookin’ with Kaye

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Braised Beef Stroganoff Soup

1 tablespoon oil

Salt and pepper, to taste

4 beef shanks (about 4lbs.)

1 large onion, diced

2 (8 oz.) pkgs. Fresh mushroom

4 cloves garlic, chopped or minced

1 teaspoon dry thyme

2 teaspoons paprika

2 tablespoons flour

6 cups beef broth

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

2 teaspoons Soy sauce

1 lb. frozen egg noodles (cooked according to package directions)

1/3 cup sour cream 

Heat oil in a large cooking pot over medium-high heat.  Season beef shanks with salt and pepper, to taste, add to skillet and cook until lightly browned on all sides, about 4-6 minutes per side, and move shanks to a large slow cooker.

Add the onions and mushrooms to the pot and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushrooms start to caramelize and turn light golden brown, about 15-20 minutes.  Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about 1 minute.   Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.  Add the mustard, Worcestershire sauce and soy sauce.  Stir well and pour the ingredients in pot over the beef shanks in your slow cooker.  Cook on low 7-8 hours, or 4-5 hours on high, until meat is fall apart tender.  Carefully take the shanks out of the slow cooker and let cool.  Remove any meat from bones and return to slow cooker.  Add cooked egg noodles and cook on low another 5-10 minutes, or, until noodles have warmed through.  Sample, and season with salt and pepper to taste.  Remove slow cooker from heating element, and, stir in sour cream.  Serve. 

   

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