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1 Onion (medium to large) diced
32 ounces of organic beef broth
1 pound of beef tenderloin - thinly slice against the grain (~2 inches long)
2 tablespoon of Summer Savory
1 tablespoon of minced garlic
1 teaspoon of salt
1/3 cup of white whole wheat flour
Around 3 tablespoons of olive oil
1 cup of pure sour cream
12 ounces of whole grain egg noodles
1 cup of sliced mushrooms (optional)
½ cup of frozen peas (optional)
Shredded parmesan for garnish (optional)
Fill pot with water and place over high heat and use to cook noodles.
Meanwhile, heat oil in a large pan on a medium heat.
Add onion and, stirring occasionally, cook until onions are soft.
Add savory, salt, and garlic. Stir for one minute.
Add sliced beef and, stirring often, cook until browned.
Sprinkle flour over cook beef, stirring constantly. If mixture appears too dry, add more olive oil. It is better for it to be too moist than too dry.
Continue stirring for three minutes.
Slowly add beef broth while constantly mixing.
Bring mixture to low boil.
Add mushrooms and peas. Cook on low boil for 10 minutes.
Briefly stir sour cream and add to mixture, stirring constantly to avoid curdling.
Cook on low simmer for 10 minutes, stirring occasionally.
Salt and pepper to taste.
Pour spoonful of gravy over serving of egg noodles.
Garnish with Parmesan.