I created this recipe while on vacation, the airbnb we stayed in had a limited choice of spices and I somehow forgot to get sour cream at the store. So I had to think of another way of making a creamy sauce without sour cream or yogurt for thickening and decided that making a rue would be perfect! It turned out great and I totally recommend making it on a cool night. Takes about 6 hours from to start to finish and 5 servings.
Ingredients:
- 1 Large Beef Roast
- Water
- 2 Large carrots cut in half
- 3 Garlic Cloves
- 1 Large Onion sliced
- 1 Cup Slice Mushrooms
- 1 Package Wide Egg Noodles
- 3 Tbs All-Purpose Flour
- 3 Tbs Butter
- 1 Box Beef Broth
- 1/2 Cup Heavy Cream
- 1/2 Beef Bouillon Cube
- Salt
- Pepper
Directions:
Place meat roast in a large pot or large croc-pot, add salt & pepper, carrots, a quarter of the sliced onion and garlic cloves. Cover roast with water and keep on low heat at a simmer for at least 5 hours. Place cooked roast on a cutting board and shred the beef like you would with barbecue, put to the side. Get a nonstick pan and on medium high heat add the onions and mushrooms. Season with salt and pepper, cook for about 15 minutes or until onions are translucent and mushrooms are tender. Transfer the mushroom and onions to the side and to the same pan at medium heat add butter and melt. Once the butter is melted, add the flour and whisk into a paste. Whisk constantly and turn the heat up to medium-high, cook until the paste is darker in color (do not burn!), add beef broth and beef bouillon. Keep stirring and once beef broth has reduced by about half, add heavy cream. Let simmer for about 5 minutes and add beef, mushrooms, and onions. Taste and season with salt, pepper and the rest of the bouillon if it needs it, simmer for another 5 minutes. Pour sauce over egg noodles and stir around to get everything coated. Serve and enjoy!
