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egg noodles deli roast beef unsalted butter yellow onion kosher salt ground black pepper button mushroom cream of mushroom soup water sour cream
Viewed: 37 - Published at: 8 years agoIngredients
- 5 ounces egg noodles
- 1 lb deli roast beef, sliced . 5-inch thick
- 2 tablespoons unsalted butter
- 12 cup yellow onion, chopped
- 14 teaspoon kosher salt
- 14 teaspoon fresh ground black pepper
- 1 cup button mushroom, sliced
- 10 34 ounces low-sodium cream of mushroom soup
- 14 cup water
- 8 ounces light sour cream
Method
- Cook noodles according to package instructions.
- Drain and set aside.
- Cut beef into 1/2-inch cubes.
- Melt butter in a large skillet over medium heat.
- Saute onion for 3 minutes or until tender.
- Add beef, salt, pepper and mushrooms.
- Saute for 1 minute.
- Stir in cream of mushroom soup and water.
- Simmer for 10 minutes, stirring occasionally.
- Add sour cream and mix well.
- Serve over noodles.
