Egg Noodles with Beef in Beer a la Stroganoff

Ingredients

• Egg noodles for wok 5 oz
• Lamb Neck Fillet 10 oz
• Oyster Mushrooms 10 oz
• Onion 1 head
• Garlic 2 cloves
• Orange Bell Peppers 1 piece
• Dark Ale 5 fl oz
• Sour Cream 5 oz
• Wheat Flour ½ spoons
• Paprika to taste
• Vegetable Oil 2 spoons
• Pickled Cauliflower to taste
• Herbs to taste
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Trim the meat and cut it into noodle-like strips, about 3–4 cm long.

Step 3

Slice the onion into half-moons.

Step 4

Remove the seeds from the pepper and cut it into strips.

Step 5

Tear or chop the mushrooms into small pieces.

Step 6

Chop the garlic.

Step 7

In a large pot, bring salted water to a boil. Add the noodles and cook for 1.5 minutes.

Step 8

Then drain in a colander and quickly rinse under cold running water.

Step 9

In a large skillet, heat vegetable oil and sauté the onion over high heat for 1 minute.

Step 10

Add the mushrooms and garlic, and sauté for 2–3 minutes until the mushrooms release their moisture and become lightly browned.

Step 11

Add the meat and bell pepper, stirring, and sauté until golden brown, which will take about 5 minutes.

Step 12

Pour the beer into the skillet and let it evaporate while heating for 5 minutes.

Step 13

Mix the sour cream with paprika, adding a little flour and salt.

Step 14

Pour the mixture into the skillet and simmer the meat over low heat, stirring, for another 5–7 minutes.

Step 15

Place nests of noodles on the plates, top with meat, and generously drizzle with sour cream sauce. Sprinkle with herbs and add a pickled cucumber on the side.