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beef tenderloin flour sour cream instant beef bouillon granules butter mushrooms onions clove garlic noodles
Viewed: 71 - Published at: 3 years agoIngredients
- 1 lb. beef tenderloin or sirloin steak
- 2 Tbsp. all-purpose flour
- 1 (8 oz.) carton sour cream
- 2 tsp. instant beef bouillon granules
- 2 Tbsp. butter
- 1 1/2 c. sliced mushrooms
- 1/2 c. chopped onions
- 1 clove garlic, minced
- 2 c. cooked noodles
Method
- Partially freeze beef.
- Thinly slice across the grain into bite size strips.
- Combine flour and sour cream.
- Stir in bouillon granules, 1/2 cup water and 1/4 teaspoon pepper.
- Set aside.
- In a large skillet, cook and stir half of the meat in margarine or butter over high heat until done.
- Remove.
- Add remaining meat, mushrooms, onions and garlic.
- Cook and stir meat until done and onions are tender.
- Return all meat to skillet.
- Add sour cream mixture.
- Cook and stir over medium heat until bubbly.
- Cook and stir 1 minute more.
- Serve over noodles.
