You may also like
Categories:
beef sirloin steak flour water instant beef bouillon granules pepper butter mushrooms onion clove garlic noodles
Viewed: 35 - Published at: 4 years agoIngredients
- 1 boneless beef sirloin steak, 3/4 inch thick (1 lb.)
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety
- 2 Tbsp. flour
- 1/2 cup water
- 2 tsp. instant beef bouillon granules
- 1/4 tsp. pepper
- 2 Tbsp. butter or margarine
- 1-1/2 cups sliced fresh mushrooms
- 1/2 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09
- 1 clove garlic, minced
- 4 cups hot cooked noodles
Method
- Place steak in freezer 30 minutes to firm.
- Cut across grain into 2x1/2-inch strips.
- Mix sour cream and flour in small bowl.
- Stir in water, bouillon and pepper; set aside.
- Melt butter in large skillet on medium-high heat.
- Add 1/2 of the steak; cook and stir until steak is cooked through.
- Remove steak from skillet.
- Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender.
- Return all steak to skillet.
- Reduce heat to medium.
- Add sour cream mixture; cook until bubbly, stirring constantly.
- Cook an additional minute.
- Spoon over hot noodles.
