Braised Oxtail Stroganoff Served with Egg Noodles 

Ingredients:

For 1 bag of oxtail (2-3 servings)

• 50 ml red wine
• 200 ml beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon of tomato paste
• 1/2 Spanish onion, diced
• 2-3 cloves of garlic, chopped
• 2 sprigs rosemary
• 1 teaspoon of thyme
• 1 tablespoon ground caraway
• 3-4 Nantes carrots, sliced
• 2 stalks celery, sliced
• 2 heaping tablespoons of sour cream
• Half a bag of large egg noodles
• 100 g mushrooms (a forest mix of what you can find depending on the season)
• 2 tablespoons chopped fresh parsley

Directions:

1. Mix the meat with 1-2 tablespoons of flour. Sear the meat on high heat in a casserole dish for 7-8 min.
2. Add chopped onions and cook for 5 min. Add garlic 2 min.
3. Add red wine, beef broth, Worcestershire sauce and tomato paste.
4. Add rosemary, thyme, caraway to enhance the taste.
5. Cook for 3-4 hours.
6. Add carrots, celery stalks for the last 40 minutes.
7. When the meat is ready, add the sour cream to your cooking juices and a little cornstarch if you need to thicken your sauce.
8. Cook the egg noodles according to the instructions, add a little sauce, mix well.
9. Meanwhile, cut up the mushrooms and roast them in a pan with a little oil.
10. 10.Serve the braised oxtail on the noodles. Add the roasted mushrooms and freshly cut parsley.