1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds chuck roast, trimmed and cut into 1-inch pieces
1/4 cup butter, divided
1 8-ounce package sliced baby Portobello mushrooms
1 large onion, thinly sliced
1 tablespoon minced garlic
2 32-ounce cartons beef broth
2 tablespoons Worcestershire sauce
10 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
8 ounces thin egg noodles
1/2 cup sour cream
1 tablespoon Dijon mustard
In a large re-sealable plastic bag, combine flour, salt and pepper. Add beef, seal bag, and shake to coat.
In a large Dutch oven, heat 2 tablespoons butter over medium-high heat. Add half of beef, and cook for 5-6 minutes or until browned. Remove from pan. Add remaining 2 tablespoons butter to pan, and cook remaining beef for 5-6 minutes or until browned.
Return all beef to the pan. Stir in mushrooms, onion and garlic. Cook, stirring frequently, for 5 minutes.
Add broth, Worcestershire sauce and thyme. 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.
In a small bowl, whisk together sour cream and mustard. Add to soup whisking until combined.
Remove thyme sprigs and serve immediately.
Recipe from Cooking with Paula Deen magazine and photo by Lois Linke.