Ingredients:
3 lb beef stew meat, (organic range fed if possible)
1/2 cup of all purpose flour
2 teaspoons sea salt
1/8 teaspoon of lemon pepper (or black)
1/2 teaspoon of dry mustard
1/4 teaspoon chili powder
1/8 teaspoon of nutmeg
1/8 teaspoon of cinnamon
1/8 teaspoon of ground cloves
1 package of egg noodles
2 medium onions, thinly sliced and separated into rings
2 cloves of garlic, minced
2 (4 oz. each) cans sliced mushrooms, drained, or 8 oz fresh sliced
1 (10.5 oz.) can condensed organic beef broth
4 to 6 tablespoons white ****
1 1/2 cups of sour cream (16 oz.)
6 tablespoon EVOO (Extra Virgin Olive Oil)
Preparation:
Heat 2 tablespoons of EVOO in a large heavy skillet over medium heat.
Trim all the excess fat and sinew from meat, cut into 3-inch strips about 1/4″ thick by 1″ wide and place in a large bowl.
Combine all dry ingredients and mix well. Pour over meat and mix to thoroughly coat meat and not leave any dry ingredients in bottom of the bowl.
Transfer the onions, garlic, mushrooms and coated meat to skillet and lightly brown turning frequently and adding 2 to 4 tablespoons of EVOO during process.
After about 8 minutes add the beef broth and ****. Stir well with a wooden spoon scraping the skillet bottom to get up all of the baked on crust (helps with flavor).
Transfer the skillet contents to a slow cooker (crock pot) and cook on low setting for 8 to 10 hours.
Serve with egg noodle (about 1/2 cup per person).
Yields 4 servings.
Good diet.