And the method of making this meal actually has a flow that won’t bother even the novice of cooks. Follow through the steps and that evening you will enjoy a very tasty dish.
• 1 pound of beef sirloin
• 1 tablespoon flour
• 1 teaspoon salt
• 2 tablespoons butter
• 3 ounce can of sliced mushrooms
• ½ cup chopped onion
• 1 clove of garlic (minced)
• 1 tablespoon tomato paste
• 1 ¼ cups COLD beef stock or broth
• 1 10 ½ ounce can of condensed beef broth
• 1 cup of sour cream
• 2 tablespoons of dry wine
• 1 package of egg noodles
Boil a pot of water for the egg noodles. Cut one pound of beef sirloin into 1/4 inch strips. Combine 1 tablespoon flour and 1/2 teaspoon salt in small bowl. Coat the meat with flour mixture.
Heat frying pan, then add 2 tablespoons of butter. When butter is melted, add the sirloin strips and brown quickly on both sides.
Add 1 three ounce can of sliced mushrooms (drained), 1/2 cup of chopped onion and 1 clove of garlic (minced). Cook 3-4 minutes or until onion is crisp and tender. By now the water should be boiled and you can start to cook the egg noodles.
Remove meat and mushrooms from pan. Add 2 tablespoons butter to pan drippings. Blend 3 tablespoons of all purpose flour to the pan. Add 1 tablespoon of tomato paste. Stir in 1 1/4 cups COLD beef stock/broth or 1 10 1/2 ounce of condensed beef broth. Cook and stir over medium-high heat till thickened and bubbly.
Return browned meat and mushrooms to pan. Stir in 1 cup of sour cream and 2 tablespoons of dry white wine. Cook slowly till heated through. DO NOT BOIL. Drain egg noodles and place in large serving dish with a little butter.
Pour frying pan meat and mushroom mixture over hot buttered noodles.
Recipe makes 4-5 servings. Enjoy!
• Remember to not boil gravy mixture.
• Be careful when transferring meat and gravy from frying pan to serving platter.