Step 1

Pat the meat with a paper towel to remove excess moisture

Step 2

Sprinkle on the season-all, salt and pepper

Step 3

Heat a saute pan over medium heat

Step 4

**Add the olive oil and in batches, add the stew meat and sear the edges

Step 5

Set the seared meat aside on a plate

Step 6

Once all the meat is on the plate, drizzle a little more olive oil onto the pan

Step 7

Add the onion, garlic and a pinch of salt

Step 8

Sauté for 3-5 minutes on med/low heat

Step 9

Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth

Step 10

Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover

Step 11

Simmer on low for 2 hours

Step 12

Once the meat is done, cook the egg noodles in boiling water until al dente, no firmer to avoid mushy noodles - best to keep a watchful eye on them!

Step 13

Mix the sour cream, flour, tomato paste and pepper in a bowl, whisking until smooth

Step 14

Add a few spoonful of hot broth to the sour cream mixture, whisking it around to incorporate

Step 15

Add all of the sour cream mixture to the sauté pan with the meat and broth, whisking constantly until totally combined and bringing it to a low boil for 5 minutes

Step 16

It may look lumpy for a bit but it will smooth out

Step 17

Add in the egg noodles

Step 18

Serve!